Fenugreek seeds and leaves, which are commonly used in various types of curry recipes especially jalfrezis and vindaloo, can improve men’s fertility, according to a study undertaken by a team of scientists from King George’s Medical University in Lucknow, India
For three months, 100 males between the ages of 35 and 60 were given 500 mg of Furosap, a supplement containing significant levels of fenugreek, daily. By the eighth week of the study, the researchers had discovered that the participants’ sperm quality was improving overall. Sex drive, mental alertness, and heart health had all improved significantly by the end of the trial. The team came to the following conclusion:
‘Furosap is a safe and effective testosterone enhancer that promotes a healthy sperm profile’.
Fenugreek seed extract has previously been found to improve sexual function in healthy menstruating women.
What can cause some men to have low testosterone levels?
- Nutritional Status
- Age (testosterone levels may decline naturally over the age of 45)
- Body Mass index
- Taking certain medications
- Alcohol consumption
- Genetic disorders
Fancy a Homemade Chicken Jalfrezi? Why not give this one a try? It is not only delicious but super nutritious too!
Ingredients for the Jalfrezi paste:
- 2 tablespoon olive oil
- 4 garlic cloves
- 3 inch piece fresh root ginger
- 3 green chillies
- 1 teaspoon brown mustard seeds
- 2 tablespoon tomato puree
- 2 teaspoon ground cumin
- 1 teaspoon ground fenugreek
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon sea salt
Ingredients for the Curry:
- 2 bell peppers (one green and one red)
- 2 onions
- 1 tablespoon extra- virgin olive oil
- 2.2 lb boneless and skinless chicken thighs
- 1 tablespoon butter
- 10 fresh ripe tomatoes
- 250 ml water
- 2 tablespoon lemon juice
- 1tsp fresh lime juice
- Pinch of sea-salt
- 2 tablespoon natural yoghurt
- Coriander leaves
How to make your Jalfrezi
For the Jalfrezi paste:
Peel the garlic and ginger. Cut off both ends of the green chillies and crush or place into a food processor, place into a bowl and add the olive oil and tomato paste. Give it all a good stir until mixed well. Next, add the dry spices and mix again until a thick paste starts to form.
Cut the bell peppers in half and remove the seeds then cut into slices. Peel and roughly chop the onions. Chop the chicken into small pieces. Quarter the tomatoes and set aside into a bowl,
Next, add the olive oil to a large wok or pan. Add the peppers and cook over a medium heat for 2 minutes, then add in the chopped onions and cook for 2-3 minutes stirring constantly until the onions turn translucent. Add the butter and the chicken and cook for 5 minutes until the chicken is no longer pink. Add the jalfrezi paste to the pan, stir well to coat all of the chicken. Add the water along with the fresh lemon and lime juice, then turn the heat down and cook gently for 20 minutes. Stir frequently and add more water if the sauce starts to stick. Tip the tomatoes into the pan, bring everything back to the boil, then place the curry on low heat and cook for 20-25 minutes. Stir the curry every few minutes and add extra water if it is starting to stick or dry out too quickly.
Check the seasoning and serve with a swirl of yoghurt and some fresh coriander. Why not enjoy with some brown organic rice?
Head over to our nutrition page for more delicious ideas