Ingredients

Method

• 6 bunches fresh fenugreek, well rinsed
• 1/2 t onion, finely chopped
• 1/2 t crushed garlic
• 1 dried red chilli
• 1 T sunflower oil
• 1 t curry powder
• 1 tomato, peeled and chopped
• 4 free-range eggs

Method

Ingredients

Chop roots off the fresh fenugreek. Sweat the onion, garlic and chilli in oil. Add curry powder and tomato, gently braise.
Add the fenugreek and braise over low heat. Whisk eggs and fold in gently.
You can create an omelette or a frittata, or simply spoon the mixture over a bed of freshly cooked basmati rice.
If serving as a frittata, serve with chilli, roasted garlic, beetroot and crusty naan bread or roti.
Cook's note: Click here for our article on cooking with fenugreek