Method. Marrow Soup - A Healthy Vegan Marrow Recipe | Greedy Gourmet Let me know how it comes out. Hi Poonam oh dear that must have been so annoying! Hi, I'd like to try this recipe and was wondering if it freezes well. I have lots of information on the spices used in Indian food here. So glad I found your site and this recipe! I have a great pumpkin dish here too. I had it with cous cous. Hi Louise That's brilliant - I really like this dish too so it makes be really happy to hear that you do too. I think people miss click on the stars for some reason. I tried your recipe as I liked it that you can use the whole fruit, not have to scoop the middle out and throw it away. Someone gave me a marrow and the faces of the children said it all! I would love to see your creations please share them with me here on my free app. It came out a little dry so I added a little coconut milk for extra richness. I haven't taken the skin off and am currently cooking this. I tend to leave the skin on and find that it cooks through but I guess it depends on the marrow. 9 grams fat. I am glad you liked the taste of the dish though. This keeps for ages too. Fry for about 6-7 minutes until they become translucent and just golden brown. I think next time if it feels thick and hard to begin with then peel the marrow before cooking it. Let me know Hari. Hi Ruth - not really which dishes are you looking to do? So so happy that you enjoyed this dish, marrow is a great veg but people just don't know what to do with it. Add the ginger and garlic, stir well, then add the turmeric, chilli powder and oregano. I do find that 400g tinned tomato is a better fit, but I guess there's a lot of variability in marrow sizes and textures. When the marrow has cooked to the texture you like, remove from the heat and add the garam masala and coriander to serve. My marrow skin cooked through so wasn't an issue. ( Log Out /  Stir occasionally. I couldn't have imagined how good it would taste, as marrow isn't the most inspiring of ingredients, but the way it takes on the flavours of the curry while imparting a silkiness to the sauce, is truly amazing. 1 tsp turmeric And it was so easy to make. Let me know what you thought of the curry and chutney! David. We use cookies on this website to give you the best possible experience. Hi Cathie Im so pleased to hear you gave this one a try. 1 tsp cumin seeds 1 x 400g tin chickpeas Hi Christine - You can add chicken if you want to but I would make a nice dry chicken dish on the side. 1 tbsp curry powder Change ), You are commenting using your Facebook account. Hi Corinne I don't usually remove the soft parts and like the texture the seeds add. Let me know what else you try. I'm glad i come across your recipe, will be trying this tomorrow. Sorry, your blog cannot share posts by email. Thanks Hari, Hi thank you I will try that. My daughter gave me a massive marrow, about 4kilos, so I made double the sauce and I also peeled the outer skin as I thought it might be a bit tough. Thanks Hari, Hi Sheila always a pleasure, nice to hear you enjoyed it. Next time take a picture and share it on my app! The sauce is very spicy without being too hot. This was delicious, tasted like a ‘real’ curry. https://www.rumkisgoldenspoon.com/2020/02/marrow-curry.html I love it too I think marrow is wonderful with a few spices. Add the tomatoes to the pan and stir in the grated ginger, chilli powder, turmeric, salt, and green chilli. Hi Maria Sorry I missed your message - Ive not tried it but I image it should be fine. Thats fantastic to hear - I really like this one too I'm so pleased you loved it. One thing you can do is make the masala (with some extra onions) in the same way then separate into 2 pans. Well — curry it, I say! Thanks. Thanks Hari, Hi Anna It will keep for 2-3 days in the fridge and yes you can freeze it too. Thanks Hari, Hi Rach I don't but you can if you want to. Yes turmeric has been used in Indian cooking for centuries primarily because of it's help benefits. In one pan add the pork and some coconut milk like my Keralan pandi dish. Hi Jennifer - thanks for sharing. Hi Emily Thanks so much for leaving your comments. Usually have to go up proportionally. Heat oil and add the cumin and mustard seeds. I tried this curry, adding 1 pack of mango chunks (added towards the end of cooking) and a 400g tin of green lentils for protein. Good to know you liked it! Put on cooker and leave it on high flame until it boils then simmer until all the vegetables are tender. Looking forward to hearing what you cook next from the website. Please do take a picture next time and post it in the app so I can see your creation. Thanks for the recipe. We were given two VERY large home- grown marrows from some friends and was intrigued when we found this recipe.