Made one of our favourite pork curries Pork VIndaloo, added 2 handfuls of shredded kale, as well as about 300g of frozen fenugreek leaves (bought at an Indian grocery store) ….right at the end to simmer with pork for last 10 minutes or so, then garnished with chopped coriander.
Whilst the bitter leaves of fenugreek are acclaimed by many Indians as an antioxidant with excellent healing powers for every thing from liver dis disfunction, to lowering cholesterol, I just love the bittery, earthy flavours that fenugreek leaves bring to spaces and Dhals. Find it, buy it and try it out?
