Smashed curried marrow

Smashed curried marrow

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 6 as a side dish

A delicious vegetarian side dish to spice up a main course- it works well with roast lamb or chicken

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
121
protein
3g
carbs
13g
fat
7g
saturates
1g
fibre
3g
sugar
11g
salt
0g

Ingredients

  • 1 marrow, peeled and cut into large chunks
  • 2 tbsp sunflower oil
  • 2 tsp black mustard seeds
  • 1 tsp cumin seed
  • 1 large onion, finely sliced
  • 2 garlic cloves, crushed
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 1 tsp ground coriander
  • juice ½ lemon
  • small pack coriander, roughly chopped

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Method

  1. Bring a large pan of salted water to the boil. Simmer the marrow for 5-7 mins until softened, then drain well. Heat the oil in a large shallow pan and fry the mustard and cumin seeds until they start to crackle. Add the onion, garlic and remaining spices, and fry for 10 mins until soft and starting to brown. Add the marrow and cook for 5-10 mins until the liquid has evaporated and the marrow is really soft.
  2. Smash the marrow with a wooden spoon to lightly crush and soften the edges. Serve seasoned with the lemon juice and chopped coriander.

Recipe from Good Food magazine, September 2013

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Comments

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Natalie.P's picture

I find that the quantity of marrow is quite confusing. Mine was 2ft long so I used half of it. I didn't bother peeling it or pre-boiling it. I also found that it needed a sprinkle of sugar and half a teaspoon of salt to bring out the flavours, as it was served as a main between 3 I didn't worry too much about the salt content.

kalicer's picture
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Didn't bother with the pre-boiling of the marrow, just added it straight to the onion and spice mix, popped a lid on, and left to simmer for 15 minutes. A lot of liquid came out of the marrow, more than I could possible evaporate.

The flavour was ok, but a bit mild - I'd use double quantities of the spices next time.

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