NEW SERIES
Most of the ingredients of a curry are originally from much warmer climates, but with a little care and an unheated greenhouse or lean-to you can easily cultivate your own curry. The base to most curries (and perhaps my favourite vegetable) has to be the onion; after all, onions add a richness to the dish once they are cooked down until golden brown and luscious.
ONIONS
Brown-skinned onions are the best for curries and also happen to be easy to grow in the UK, with most of us now starting our onions from sets (immature bulbs) in the autumn or spring. However, there is a resurgence of gardeners starting this pungent allium from seed as there are far more varieties you can have a go
