I got the fenugreek leaves at a mideast store a while ago- but if you read the comments, it says you can replace with bay leaves. I also threw in a few dried curry leaves and topped the sauce with cilantro. I think thai basil would also taste great.
Coconut Fenugreek Sauce (by feastingathome)
6 cloves garlic, minced
1 tablespoon ginger, minced <I smashed the garlic and ginger together with a mortar and pestle>
1/2 teaspoon ground turmeric
1 1/2 tablespoon olive oil
1 large tomato, diced <I used canned plum tomatoes>
1 tablespoon dried fenugreek leaves
1 13.5-ounce can coconut milk (not light)
1 tablespoon lime juice <I used a fresh lime>
1 teaspoon brown sugar <I used white sugar, for no particular reason>
1/2 teaspoon salt, plus more to taste
1/4 teaspoon cayenne, cracked pepper.
Make the sauce: In a skillet or medium pot, sauté the garlic and ginger in olive oil over medium heat until just golden, stirring often to prevent burning. Add turmeric (fresh or dried) and sauté 1 more minute. Add diced <canned> tomato and sauté until most of the juices evaporate, about 5 to 8 minutes. Stir in coconut milk, fenugreek leaves, <curry leaves>, lime juice, brown sugar, salt, cayenne, and pepper. Taste and adjust seasoning. Bring to a simmer, then turn off the heat until ready to serve.
<I simmered the sauce for around 20 minutes, as it was pretty soupy. >