Smashed curried marrow

Prep: 10 mins Cook: 30 mins

Easy

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

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

Nutrition: per serving

  • kcal121
  • fat7g
  • saturates1g
  • carbs13g
  • sugars11g
  • fibre3g
  • protein3g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 marrow, peeled and cut into large chunks
    Basket of marrows

    Marrow

    A marrow is a cucurbit, which means it’s from the same family as the melon, cucumber,…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 tsp black mustard seeds
  • 1 tsp cumin seed
  • 1 large onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • ½ tsp chilli powder
  • 1 tsp ground coriander
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small pack coriander, roughly chopped

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (5)

Futurechef99's picture

Scrap the lemon juice and coriander, to over powering, use about 3 tablespoons of sweet chilli sauce, a GOOD extra virgin olive oil, don't buy rubbish as it will only taste like rubbish, finely sliced red cilli, use one red onion and half of a white onion, fry with a small amount of butter a handful of parsley added 5 minutes before serving and about a third of a tube of tomato puree. I only used a half of a marrow. it was delicious, certainly an improvement on the original bland recipe. Another tip I used ground cumin and added it after the onions.

AnnSt's picture
1.25

After reading the previous reviews, I doubled the amount of spices and made sure to boil the marrow separately first. This solved the problem of excess water, but the flavour was still very bland. Added 2tbsp curry powder and some lime juice, served it with yogurt, which helped. Wouldn't recommend the recipe, though, and won't cook it again.

lizleicester's picture
1.25

Very bland, despite using the spices recommended.

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
3

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…