Second, I found an Indian dish for spring onion curry. This is made with mostly familiar ingredients, with the possible exception of onion seeds, but I haven’t really looked for onion seeds in the grocery store yet. I wonder if you could also use organic seeds from the gardening section, but perhaps that should be a last resort. The curry has tomatoes, green chiles (use whatever spice level you are comfortable with), a couple of flavorful spices and some garlic ginger paste (look in the Asian section of the grocery store, or just grate your own garlic and fresh ginger), and you serve it with Indian bread. The author recommended a bread type I was unfamiliar with, called chapathis, but I looked it up and it’s pretty much a thinner version of naan, so naan will make a good replacement.