Curry & Fenugreek Preserved Lemons

by | Mar 10, 2023 | Condiments, Ferments, Gluten Free, Nut Free, Recipes

I love preserved lemons! I love adding them to my sandwich, salad, power bowl, or pasta!

I spent the last 3 weeks at my friends’ kibbutz in Israel, and we had a big beautiful lemon tree in the yard.

One day, my friend Dori brought us a jar of her curry-fenugreek lemons and they were so delicious I knew I had to make some more!

This is such an easy recipe to make, and the flavour combination is really special!

One of my favorite ways of eating these lemons is adding a couple of slices on top of an open sandwich with tahini sauce, seared tofu, avocado, and sprouts – yum!

So, how to make curry & fenugreek preserved lemons?

Prep time: 15 minutes
Wait Time: 1 week 
Makes 250ml jar

Nut free Gluten free



  • 2 medium-large lemons 
  • 1 tbsp coarse salt
  • 1 tbsp curry powder
  • 1 tbsp ground fenugreek seeds*
  • Extra lemon juice for topping, if needed
  • 2 tbsp olive oil

*If you can’t find ground fenugreek seeds, you can grind them in a spice grinder or a clean coffee grinder.


Cut the lemons into thin round slices.

In a plate or bowl, mix salt, curry powder, and ground fenugreek seeds.

Dip each lemon slice into the spice mix (on both sides), and place all the spiced slices into a 250mL glass jar.

Press down until the liquid from the lemons completely covers the lemons (if needed, top with extra juice), leaving 1 cm at the top. 

Cover with 2 tbsp olive oil.

Loosely place the lid on top of the jar. The lid should only gently cover the jar, and not be fastened. 

Place the jar on a plate (the plate will catch any liquids that may overflow during the fermentation process), and leave on the counter, away from direct sunlight, for 24 hours.

After 24 hours, tightly close the lid and transfer the jar into the fridge for at least 6 more days – the longer you let the lemons ferment, the better they will taste! I recommend waiting 3 weeks before enjoying these lemons.

Store refrigerated for consumption for up to 3 months.

Looking for more delicious fermented recipes? check out my Crafting Your Own Fermented Foods Class

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