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Marrow curry

Marrow Curry

Wendy Faulkner
This simple marrow curry is packed with fragrant, delicious flavours. It's a great way to turn marrow into a gorgeous tasting side dish.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Healthy
Servings 6
Calories 180 kcal

Ingredients
  

  • 1.5 kg marrow peeled and cut into 1.5 cm dice
  • 2 large onions peeled and chopped
  • 2 cloves of garlic peeled and very finely chopped
  • 2 tbsp olive oil

Spices

  • 1 teaspoon cumin seeds or use ground cumin
  • 1 teaspoon coriander seeds or use ground coriander
  • 1 teaspoon ground ginger or use 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cinnamon
  • 10 green cardamom pods or use ground cardamom
  • ½ teaspoon ground turmeric
  • ¼ teaspoon grated nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions
 

  • If using whole coriander and cardamom, grind them finely. Remove the black seeds from the cardamom pod and discard the pod. It's easiest to grind the seeds in a mortar and pestle with a pinch of salt to provide some friction. Leave the cumin seeds whole.
  • Heat a pan over a medium heat and add the olive oil. Fry the cumin seeds for a couple of minutes, making sure that they don't burn. (If using ground cumin omit this stage and add the cumin along with the other spices.)
  • Add the chopped onion, garlic, seasoning and remaining spices to the pan. Fry for 7-8 minutes until the onion softens and starts to turn brown.
  • Add the diced marrow, along with a couple of tablespoons of water. Mix, and cover the pan. Cook over a low heat for 20 minutes. Check frequently to ensure the curry doesn't stick or burn on the bottom of the pan. Add a splash more water if necessary. When cooked the marrow should be soft to the point of a knife.

Notes

  • If you prefer, replace the spices with 2 tablespoons of ready blended mild curry powder.
  • For a hotter curry, add half a teaspoon of chilli powder (or to taste).
  • You could also use courgettes or squash in place of marrow. 
  • To serve as a vegetarian main course, add some extra protein such as tinned chickpeas, cooked lentils or a handful of almonds or cashews.
  • For a creamy marrow curry, add a can of coconut milk to the pan for the last 10 minutes of cooking time.

Nutrition

Calories: 180kcalCarbohydrates: 23.1gProtein: 4.9gFat: 6.5gSaturated Fat: 0.7gFiber: 5.3gSugar: 6.8g
Keyword marrows
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