A winter-warming marrow curry recipe, full of flavour and nutrition. Most of the ingredients can be found on the spice rack. A one-pot dish, delicious served with rice, pitta bread and a hefty dollop of creamy yoghurt. The only fresh ingredients needed are marrow or courgette, onion and ginger.
Serves 4-6
Ingredients
- Olive oil or Coconut oil 1 tbsp
- Cumin 1 tsp seeds or 1/2 tsp ground
- Black mustard seeds 1 tsp
- Onion 1 large, peeled and chopped
- Garlic cloves 3, crushed
- Tomatoes 1 tin, chopped
- Fresh ginger 1 tbsp, grated or finely chopped
- Chilli 2 green or 1 red, finely chopped
- Turmeric 1/2 tsp
- Salt 1 tsp
- Marrow 1-1.5kg, weight after peeling and deseeding
- Garam masala 1 tsp
- Coriander, handful fresh or dried 1 tbsp
- Lemon juice, good squirt
Method
Step 1
Heat the oil in a large pan and add the cumin and mustard seeds. Once sizzling, add the onions and fry for several minutes until they soften and colour. In the meantime, wash and chop the marrow into bite-sized chunks and put aside.
Step 2
Add the garlic and cook on a gentle heat for a few minutes. Then add the tomatoes, ginger, turmeric, salt, and chilli. Stir for a few minutes.
Step 3
Add the marrow and stir well to coat with the spices. Transfer to a slow cooker and cook on high for about 3 hours, or low for about 5 hours. Stir occasionally.
Step 4
Stir in the garam masala, lemon juice and coriander. Season well to taste.
Step 5
Make this marrow curry recipe and serve with rice (basmati works well), yoghurt or cucumber tzatziki, and pitta or naan bread.
TIP: If you don’t have a slow cooker or the time, you can cook this on the stove by simmering it for 20-30 minutes at Step 3. Taste the marrow to make sure it is tender enough before serving. Follow the remaining steps as normal.
