15 Best Spring Curry Recipes

Spring Curry Recipes bring fresh and vibrant flavors to your table, celebrating the season with light, aromatic dishes packed with tender greens, crisp vegetables, and fragrant herbs. As the weather warms up, hearty winter curries give way to lighter, more refreshing variations that highlight seasonal produce like asparagus, peas, radishes, and fresh herbs.

Spring curries offer a perfect balance of warmth and brightness, with ingredients that enhance both flavor and nutrition. Whether you’re craving a creamy coconut-based curry, a zesty lemon-infused dish, or a protein-packed vegetarian option, these recipes provide a delicious way to welcome the new season. Get ready to enjoy the best spring curry recipes that bring freshness and comfort to every bite!

Spring Curry Recipes

1. Light and Fresh Spring Vegetable Curry

This Light and Fresh Spring Vegetable Curry is a delicious, plant-based dish packed with seasonal vegetables and a mild, creamy coconut sauce. It’s a perfect way to enjoy the flavors of spring while keeping your meals light and nutritious.

Ingredients:

• 1 tbsp olive oil or coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 medium carrot, sliced
• 1 cup baby potatoes, halved
• 1 cup sugar snap peas
• 1 cup asparagus, chopped
• 1 cup baby spinach
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tsp turmeric
• 1 tsp ground coriander
• ½ tsp cumin
• ½ tsp chili flakes (optional)
• Salt and black pepper to taste
• Juice of ½ a lemon
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add the onion and sauté until soft.
2. Stir in the garlic and ginger, cooking for another minute.
3. Add the carrots and baby potatoes, followed by turmeric, coriander, cumin, and chili flakes. Stir well.
4. Pour in the vegetable broth and coconut milk. Simmer for 10-12 minutes until potatoes are tender.
5. Add the sugar snap peas, asparagus, and spinach. Cook for 3-5 more minutes until just tender.
6. Season with salt, black pepper, and lemon juice. Stir well.
7. Garnish with fresh cilantro and serve warm with rice or naan.

Nutritional Information (Per Serving):

• Calories: ~250 kcal
• Protein: ~5g
• Carbohydrates: ~30g
• Fats: ~12g
• Fiber: ~6g
• Sugars: ~5g

This curry is light yet satisfying, filled with fresh spring vegetables and vibrant flavors.

2. Asparagus and Lemon Coconut Curry

This Asparagus and Lemon Coconut Curry is a bright, refreshing dish that combines tender asparagus with creamy coconut milk and a zesty lemon twist. Light yet flavorful, it’s perfect for a springtime meal that feels both comforting and fresh.

Ingredients:

• 1 tbsp coconut oil or olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp turmeric powder
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp red pepper flakes (optional, for heat)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup baby spinach
• 1 can (13.5 oz) coconut milk
• ½ cup vegetable broth
• Juice and zest of 1 lemon
• Salt and black pepper to taste
• ½ cup cherry tomatoes, halved (optional, for sweetness)
• Fresh cilantro or basil for garnish

Instructions:

1. Heat the oil in a pan over medium heat. Add the onion and sauté until soft and translucent.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add turmeric, cumin, coriander, and red pepper flakes. Stir for 30 seconds to toast the spices.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Let it simmer for 5 minutes.
5. Add asparagus and cherry tomatoes (if using), cooking for another 3-4 minutes until just tender.
6. Stir in the spinach, lemon juice, and lemon zest. Season with salt and black pepper to taste.
7. Garnish with fresh cilantro or basil. Serve warm with rice or quinoa.

Nutritional Information (Per Serving):

• Calories: ~220 kcal
• Protein: ~4g
• Carbohydrates: ~18g
• Fats: ~14g
• Fiber: ~5g
• Sugars: ~4g

This curry is a perfect balance of creamy, tangy, and aromatic flavors, making it a must-try for spring.

3. Thai Green Curry with Spring Vegetables

This Thai Green Curry with Spring Vegetables is a vibrant, aromatic dish packed with fresh seasonal vegetables, fragrant green curry paste, and creamy coconut milk. Light yet satisfying, it’s the perfect way to enjoy a taste of Thailand with a springtime twist.

Ingredients:

• 1 tbsp coconut oil or vegetable oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tbsp Thai green curry paste
• 1 can (13.5 oz) coconut milk
• ½ cup vegetable broth
• 1 cup baby carrots, halved
• 1 cup sugar snap peas
• 1 cup zucchini, sliced
• ½ cup asparagus, chopped
• 1 cup baby spinach or Thai basil leaves
• 1 tbsp soy sauce or tamari
• 1 tsp brown sugar or coconut sugar
• Juice of ½ a lime
• Salt and black pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat the oil in a pan over medium heat. Add the onion and sauté until soft.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the Thai green curry paste and cook for 1-2 minutes to release the flavors.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
5. Add the carrots and cook for 5 minutes, then add sugar snap peas, zucchini, and asparagus. Simmer for another 3-4 minutes until just tender.
6. Stir in spinach or Thai basil, soy sauce, brown sugar, and lime juice. Adjust seasoning with salt and black pepper.
7. Serve warm over jasmine rice or quinoa, garnished with fresh cilantro and lime wedges.

Nutritional Information (Per Serving):

• Calories: ~230 kcal
• Protein: ~5g
• Carbohydrates: ~22g
• Fats: ~14g
• Fiber: ~6g
• Sugars: ~5g

This green curry is creamy, fresh, and packed with spring flavors—perfect for a light yet comforting meal.

4. Spring Chickpea and Spinach Curry

This Spring Chickpea and Spinach Curry is a hearty yet light dish that showcases fresh seasonal greens and protein-packed chickpeas. With a creamy, spiced tomato-coconut base, this curry is both nourishing and easy to make—perfect for a wholesome spring meal.

Ingredients:

• 1 tbsp olive oil or coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp paprika or chili flakes (optional, for heat)
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 cup diced tomatoes (fresh or canned)
• 1 can (13.5 oz) coconut milk
• ½ cup vegetable broth
• 3 cups fresh baby spinach
• ½ cup green peas (optional, for sweetness)
• Juice of ½ a lemon
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add the onion and sauté until soft.
2. Stir in the garlic and ginger, cooking for another minute.
3. Add cumin, coriander, turmeric, and paprika. Stir for 30 seconds to toast the spices.
4. Pour in the diced tomatoes and cook for 3-4 minutes until slightly thickened.
5. Add chickpeas, coconut milk, and vegetable broth. Simmer for 10 minutes.
6. Stir in spinach and green peas, cooking until the spinach wilts.
7. Add lemon juice, salt, and black pepper to taste.
8. Garnish with fresh cilantro and serve warm with rice or naan.

Nutritional Information (Per Serving):

• Calories: ~260 kcal
• Protein: ~8g
• Carbohydrates: ~28g
• Fats: ~12g
• Fiber: ~7g
• Sugars: ~6g

This curry is a nutritious and flavorful way to enjoy the freshness of spring while keeping meals light yet satisfying.

5. Lemon Herb Chicken Curry

This Lemon Herb Chicken Curry is a light and refreshing take on classic curry, featuring tender chicken, fresh spring herbs, and a zesty lemon-infused coconut sauce. It’s packed with flavor while remaining bright and perfect for springtime dining.

Ingredients:

• 1 tbsp olive oil or coconut oil
• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp turmeric
• 1 tsp ground coriander
• ½ tsp cumin
• ½ tsp paprika or chili flakes (optional, for heat)
• 1 can (13.5 oz) coconut milk
• ½ cup chicken broth
• Juice and zest of 1 lemon
• ½ cup fresh herbs (cilantro, parsley, basil, or a mix)
• 1 cup baby spinach
• ½ tsp salt (or to taste)
• Black pepper to taste
• Lemon slices and fresh herbs for garnish

Instructions:

1. Heat the oil in a pan over medium heat. Add the chicken and sear until lightly browned on all sides. Remove and set aside.
2. In the same pan, add the onion and sauté until soft. Stir in the garlic and ginger, cooking for another minute.
3. Add turmeric, coriander, cumin, and paprika. Stir for 30 seconds to release the flavors.
4. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
5. Return the chicken to the pan and let it cook for 10-12 minutes, until tender and fully cooked.
6. Stir in the lemon juice, zest, fresh herbs, and spinach. Cook for another 2 minutes until the spinach wilts.
7. Season with salt and black pepper to taste.
8. Garnish with extra herbs and lemon slices. Serve warm with rice, quinoa, or naan.

Nutritional Information (Per Serving):

• Calories: ~320 kcal
• Protein: ~28g
• Carbohydrates: ~10g
• Fats: ~20g
• Fiber: ~3g
• Sugars: ~3g

This curry is fragrant, light, and packed with citrusy goodness—perfect for a refreshing spring meal!

6. Mango and Coconut Shrimp Curry

This Mango and Coconut Shrimp Curry is a delightful balance of sweet, creamy, and mildly spicy flavors. Fresh mango adds a natural sweetness, while coconut milk gives the dish a rich texture. Light yet flavorful, this curry is a perfect springtime meal.

Ingredients:

• 1 tbsp coconut oil or olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp turmeric
• ½ tsp cumin
• ½ tsp paprika or chili flakes (optional, for heat)
• 1 ripe mango, peeled and pureed (or finely chopped)
• 1 can (13.5 oz) coconut milk
• ½ cup vegetable or seafood broth
• 1 lb shrimp, peeled and deveined
• ½ tsp salt (or to taste)
• Juice of ½ a lime
• ½ cup fresh cilantro, chopped
• ½ cup cherry tomatoes, halved (optional, for balance)
• Cooked jasmine rice or quinoa for serving

Instructions:

1. Heat oil in a pan over medium heat. Add onion and sauté until soft.
2. Stir in garlic and ginger, cooking for another minute.
3. Add turmeric, cumin, and paprika. Stir for 30 seconds to release the flavors.
4. Pour in coconut milk and broth, then stir in the mango puree. Bring to a gentle simmer.
5. Add shrimp and cook for 4-5 minutes, until pink and opaque.
6. Stir in lime juice and season with salt. Add cherry tomatoes if using.
7. Garnish with fresh cilantro and serve warm over jasmine rice or quinoa.

Nutritional Information (Per Serving):

• Calories: ~290 kcal
• Protein: ~22g
• Carbohydrates: ~18g
• Fats: ~15g
• Fiber: ~3g
• Sugars: ~10g

This mango-infused shrimp curry is a tropical twist on traditional curries, making it a delicious and refreshing option for spring!

7. Carrot and Ginger Curry

This Carrot and Ginger Curry is a vibrant, nourishing dish that highlights the natural sweetness of carrots combined with the warmth of ginger and aromatic spices. It’s a light yet comforting curry, perfect for a refreshing spring meal.

Ingredients:

• 1 tbsp olive oil or coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp turmeric
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp cinnamon (for a hint of warmth)
• 3 large carrots, peeled and sliced
• 1 small potato, diced (optional, for creaminess)
• 1 can (13.5 oz) coconut milk
• ½ cup vegetable broth
• ½ tsp salt (or to taste)
• Black pepper to taste
• ½ cup green peas (optional, for a pop of color)
• Juice of ½ a lemon
• Fresh cilantro for garnish
• Cooked basmati rice or naan for serving

Instructions:

1. Heat oil in a pan over medium heat. Add the onion and sauté until soft.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add turmeric, cumin, coriander, and cinnamon. Stir for 30 seconds to release the flavors.
4. Add the sliced carrots and potato, stirring to coat with spices.
5. Pour in coconut milk and vegetable broth. Bring to a gentle simmer and cook for 15-20 minutes until the carrots are tender.
6. Stir in green peas (if using) and cook for another 2 minutes.
7. Add lemon juice and adjust seasoning with salt and black pepper.
8. Garnish with fresh cilantro and serve warm with basmati rice or naan.

Nutritional Information (Per Serving):

• Calories: ~250 kcal
• Protein: ~5g
• Carbohydrates: ~28g
• Fats: ~14g
• Fiber: ~6g
• Sugars: ~9g

This curry is beautifully spiced, creamy, and packed with fresh spring flavors.

8. Spring Pea and Mint Curry

This Spring Pea and Mint Curry is a fresh and vibrant dish that celebrates the bright flavors of spring. Sweet peas add a natural sweetness, while fresh mint brings a refreshing twist, making this curry light yet flavorful.

Ingredients:

• 1 tbsp olive oil or coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp cumin
• ½ tsp ground coriander
• ½ tsp turmeric
• ½ tsp garam masala
• 2 cups fresh or frozen green peas
• 1 medium potato, diced (optional, for added texture)
• 1 can (13.5 oz) coconut milk
• ½ cup vegetable broth
• ½ tsp salt (or to taste)
• Black pepper to taste
• Juice of ½ a lemon
• ½ cup fresh mint leaves, chopped
• ½ cup fresh cilantro, chopped
• Cooked basmati rice or naan for serving

Instructions:

1. Heat oil in a pan over medium heat. Add the onion and sauté until soft.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add cumin, coriander, turmeric, and garam masala. Stir for 30 seconds to release the flavors.
4. Add the peas and diced potato, stirring to coat with spices.
5. Pour in coconut milk and vegetable broth. Bring to a gentle simmer and cook for 10-15 minutes, until the potatoes are tender.
6. Stir in lemon juice, fresh mint, and cilantro. Adjust seasoning with salt and black pepper.
7. Garnish with extra mint and serve warm with basmati rice or naan.

Nutritional Information (Per Serving):

• Calories: ~220 kcal
• Protein: ~7g
• Carbohydrates: ~26g
• Fats: ~12g
• Fiber: ~5g
• Sugars: ~6g

This curry is light, aromatic, and bursting with spring flavors! Let me know if you’d like any modifications.

9. Tofu and Baby Bok Choy Curry

This Tofu and Baby Bok Choy Curry is a light, plant-based dish that highlights the delicate flavors of spring. The creamy coconut curry base pairs beautifully with tender tofu and crisp baby bok choy, making it a nourishing and refreshing meal.

Ingredients:

• 1 tbsp coconut oil or olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp turmeric
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp chili flakes (optional, for heat)
• 1 can (13.5 oz) coconut milk
• ½ cup vegetable broth
• 1 block (14 oz) firm tofu, cubed
• 3-4 baby bok choy, halved or chopped
• ½ cup snap peas (optional, for extra crunch)
• ½ tsp salt (or to taste)
• Black pepper to taste
• Juice of ½ a lime
• ½ cup fresh cilantro, chopped
• Cooked jasmine rice or quinoa for serving

Instructions:

1. Heat oil in a pan over medium heat. Add the onion and sauté until soft.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add turmeric, cumin, coriander, and chili flakes. Stir for 30 seconds to release the flavors.
4. Pour in coconut milk and vegetable broth. Bring to a gentle simmer.
5. Add the tofu cubes and let them absorb the flavors for about 5 minutes.
6. Stir in the baby bok choy and snap peas, cooking for another 3-4 minutes until tender but still vibrant.
7. Add lime juice and adjust seasoning with salt and black pepper.
8. Garnish with fresh cilantro and serve warm with jasmine rice or quinoa.

Nutritional Information (Per Serving):

• Calories: ~280 kcal
• Protein: ~12g
• Carbohydrates: ~18g
• Fats: ~18g
• Fiber: ~5g
• Sugars: ~4g

This tofu and bok choy curry is light, creamy, and full of spring freshness!

10. Spring Lamb and Rosemary Curry

This Spring Lamb and Rosemary Curry is a hearty yet fresh dish that combines tender lamb with aromatic rosemary and spring vegetables. The rich flavors of the slow-cooked curry are balanced by the brightness of fresh herbs, making it perfect for a cozy spring meal.

Ingredients:

• 1 tbsp olive oil
• 1 lb lamb shoulder or leg, cut into bite-sized pieces
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp smoked paprika
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1 medium carrot, diced
• ½ cup cherry tomatoes, halved
• 1 cup baby potatoes, quartered
• 1 cup vegetable or beef broth
• ½ cup coconut milk or plain yogurt (for creaminess)
• ½ tsp salt (or to taste)
• Black pepper to taste
• Juice of ½ a lemon
• ½ cup fresh parsley or cilantro, chopped
• Cooked basmati rice or warm naan for serving

Instructions:

1. Heat olive oil in a large pan or Dutch oven over medium heat. Add the lamb and sear until browned on all sides. Remove and set aside.
2. In the same pan, sauté the onion until soft. Add garlic and ginger, cooking for another minute.
3. Stir in cumin, coriander, turmeric, paprika, and rosemary. Cook for 30 seconds to release the flavors.
4. Add the carrot, cherry tomatoes, and potatoes. Stir well.
5. Pour in broth and return the lamb to the pan. Cover and let simmer for 35-40 minutes, stirring occasionally.
6. Stir in coconut milk or yogurt and season with salt and black pepper. Let simmer for another 5 minutes.
7. Add lemon juice and garnish with fresh parsley or cilantro.
8. Serve warm with basmati rice or naan.

Nutritional Information (Per Serving):

• Calories: ~350 kcal
• Protein: ~28g
• Carbohydrates: ~20g
• Fats: ~18g
• Fiber: ~4g
• Sugars: ~6g

This lamb curry is fragrant, comforting, and full of springtime flavors!

FAQ

1. What makes a curry suitable for spring?

Spring curries are lighter, fresher, and often incorporate seasonal ingredients like asparagus, peas, baby greens, and fresh herbs. They focus on bright, aromatic flavors rather than heavy, rich sauces.

2. Can I make these spring curries vegetarian or vegan?

Yes! Many of these recipes are already plant-based, and for others, you can substitute meat with tofu, chickpeas, or lentils while using coconut milk instead of dairy.

3. What are the best side dishes to serve with spring curries?

Light and fluffy basmati rice, jasmine rice, or quinoa pair well. You can also serve them with warm naan, roti, or a fresh side salad for balance.

4. How can I store and reheat these spring curries?

Most curries can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to maintain consistency.