Alas! Alas! I have found a new love. Gone are the days of almost-there home curries! My new love? Fenugreek.
As you can see from the wikipedia article, fenugreek is responsible if ever you are gallivanting around Manhattan and catch a waft of maple syrup. This wonderful spice (as I am currently capable of using it) is so aromatic, it sweeps me off my feet. Tonight, after magic-bullet-ing my normal blend of Cumin, Cardamom, Coriander, and Red pepper, the added factor of Fenugreek almost took my feet right out from under me.
Oh glory!
Try it the next time you make stewed cauliflower & chickpeas*, or Saag.
* this seems to be the standard internet-approved recipe. I say make your own curry (Coriander, cumin, cardamom, red pepper, peppercorns, fenugreek + fresh green chili jalapeno or Serrano) and instead of coconut milk add some tomato paste.
PACKED full of flavor. Start with a smaller portion of feta and herbs and keep adding until you have reached your desired taste. Also keep in mind the longer it sits the more the flavors meld! The black lentils were fun to experiment with, they definitely hold their texture in cooking.
