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Creamy Curry Fenugreek Sauce – Quadruple Batch


  • Author: Raj - inspired by Vikram Vij
  • Prep Time: 2 min
  • Cook Time: 15 min
  • Total Time: 17 min
  • Yield: 4-6 cups 1x
Scale

Ingredients

  • 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

Instructions

  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.

Notes

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).

  • Method: stove-top
  • Cuisine: Sauce

Keywords: Fenugreek Sauce

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