Why you'll love this fenugreek potato curry
- Comforting: soft potatoes in a creamy sauce.
- Unique flavour from fenugreek sprouts.
- One pot and pantry-friendly.
How to sprout fenugreek
Soak 2 tablespoons of fenugreek seed for 6 to 12 hours. Rinse and drain twice a day for 3 to 5 days. Harvest when tails are ½ to 1 inch long. Younger sprouts are less bitter. See the fenugreek seed guide.
Fenugreek potato curry tips
- Brown the onions well for a bolder sauce.
- Cut potatoes evenly so they cook at the same rate.
- Don't boil hard after adding coconut milk.
A note on fenugreek
Food amounts of fenugreek are fine for most people. In medicinal amounts, it may affect blood sugar and isn't advised in pregnancy.1
Serve with
- Sprouted methi paratha
- Steamed basmati rice
- A side of sprouted moong salad
Fenugreek Sprout and Potato Curry With Coconut Milk
Vegan · Indian
Ingredients
Curry
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 tbsp grated ginger
- 3 garlic cloves, minced
- 1 green chili, slit (optional)
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp chili powder
- 2 tomatoes, chopped
- 3 medium potatoes (about 500 g), cut into 1-inch cubes
- 1 cup (240 ml) water
- 1 cup (about 80 g) sprouted fenugreek
- 1 can (400 ml) coconut milk
- 1 tsp salt, ½ tsp garam masala
- Chopped cilantro to serve
Method
- Heat the oil in a pot. Add the cumin seeds and let them sizzle for 30 seconds.
- Add the onion and cook for 5 minutes until golden.
- Add the ginger, garlic and chili. Cook for 1 minute.
- Add the coriander, turmeric and chili powder. Stir for 30 seconds, then add the tomatoes and cook for 4 minutes until soft.
- Add the potatoes, salt and water. Cover and simmer for 10 minutes.
- Add the fenugreek sprouts and coconut milk. Simmer uncovered for 8 to 10 minutes until the potatoes are tender and the sauce thickens.
- Stir in the garam masala. Top with cilantro and serve with rice or flatbread.
Notes
- Balance the bitterness: a squeeze of lemon or a pinch of sugar at the end.
- Add greens: stir in spinach with the coconut milk.
- Keeps: 3 days in the fridge; it tastes even better the next day.
Seeds in this article
Frequently asked questions
What does fenugreek taste like in curry?
Slightly bitter with a sweet, maple-like aroma. Coconut milk and potatoes soften the bitterness.
Can I use fenugreek leaves instead of sprouts?
Yes. Use a cup of fresh methi leaves or 2 tablespoons of dried kasuri methi instead.
Is this fenugreek potato curry spicy?
It's mild to medium. Leave out the green chili and chili powder for a mild version.
What do I serve with this curry?
Basmati rice, naan, roti or methi paratha.
Written by Michael
A passionate sprouting professional sharing practical tips for growing sprouts and microgreens at home. More about Michael
Sources
- National Center for Complementary and Integrative Health. Fenugreek: Usefulness and Safety. Link
