clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Curry Fenugreek Sauce – Quadruple Batch

  • Author: Raj - inspired by Vikram Vij
  • Total Time: 17 min
  • Yield: 4-6 cups 1x


  • 4 cans (400 ml cans. I use this brand.)
  • 1 tsp paprika
  • 2 tsp salt
  • 1/2 tsp cayenne powder
  • 4 Tbsp lemon juice
  • 4 tsp dried fenugreek leaves
  • 1 Tbsp ghee (or avocado oil)
  • 4 cloves garlic (crushed or finely chopped)
  • 1 tsp turmeric powder


  1. Stir coconut milk, paprika, salt, cayenne, lemon juice, and fenugreek leaves together in a large bowl.
  2. Heat ghee over medium heat in a saucepan and sauté garlic until golden brown.
  3. Add turmeric and continue to heat for another minute.
  4. Add cream mixture, cooking until boiling gently.
  5. Continue to cook down until desired consistency, stirring occasionally.


As I said, this sauce is good on EVERYTHING!  This is 4x the original Fenugreek Cream Curry recipe so that you can freeze or give away extra portions.  I recommend using these disposable containers for easy freezing/gifting (Canadians try this disposable container).

  • Prep Time: 2 min
  • Cook Time: 15 min
  • Method: stove-top
  • Cuisine: Sauce

Keywords: Fenugreek Sauce

The Primal Desire