Sprouted fenugreek has an interesting spicy and bitter taste. It is this bitterness which helps to stimulate the flow of digestive juices including the release of bile from the liver. Combining sprouted fenugreek with the sweeter taste of cooked tomato and onions helps to balance out the bitterness of the fenugreek sprouts.
1 cup sprouted fenugreek
1 garlic bulb
1 inch piece of fresh ginger
1-2 cups chopped tomato
1 tbsp organic butter ghee
Unprocessed Salt (optional) to taste
1 tsp turmeric
Spices (optional: green chilli, paprika, black pepper, cinnamon, cumin etc)Herbs (optional: chopped mint, coriander or flat leaf parsley)
- Finely chop the onions, garlic and ginger. This can be quickly done in a food processor
- In a pan melt the ghee and add the chopped onion mixture. Stir fry until the onions start to soften. (You may need to add some water to prevent the onion mixture from sticking and burning)
- Add turmeric and any additional spices to taste.
- Add the chopped tomato and cook the curry until the onions, garlic and ginger are almost cooked. You may need to add additional water to prevent the curry from sticking to the pan
- Add salt to taste
- Add the sprouted fenugreek and cook until they have softened
- Add chopped herbs as a garnish and serve with any warm flatbread or cooked grains of your choice (rice, buckwheat, quinoa)