That other half of the (free) marrow looked accusingly at me this morning. “Use me up” it said. I found a recipe online for marrow curry so decided to give it a go this evening. Of course, I had to tinker with it and it ended up as a vegetable curry which allowed me to use up other veggies from the bottom of the fridge.
All weights and measures are approximate as I normally just use the force 😉
Half a marrow chopped into chunks
Cauliflower broken into small florets
One carrot chopped into small cubes
Steam or boil for about 5 mins to soften.
Meanwhile toast 1tsp of black onion seeds and 1tsp cumin seeds in frylight until they pop. Add 1 chopped onion and 1 crushed clove garlic to the pan and cook for 5 mins. At this point I added some chicken stock as the original recipe used quite a lot of oil to fry.
Add 1 tsp turmeric and 1tsp chilli powder or flakes depending how hot you like it. I used flakes and it was medium spicy.
Add the marrow and vegetables plus a handful of frozen peas and simmer for 10 -15 minutes. I found that the marrow melted into the sauce, maybe I cut mine too small.
I served the curry with some chicken pieces which I marinaded in natural yoghurt and curry powder and simply baked in the oven. I microwaved a packet of Tilda brown basmati with quinoa (2.5 sins the packet). Normally I’m a cook-from-scratch kind of gal but these packets are great and also help me to control portions. I know rice is a free food but I am trying not to go mad on carbs as they are my downfall!!
I would definitely make the curry again; it was delicious and comforting and pretty quick to make. A good way to use up odd bits of vegetables too, I can imagine it with green beans, broccoli, spinach, even chickpeas.
Cheap, cheerful and delicious.
Finally, the best news is that I lost another four pounds this week. Go me!