
Marrow stir-fry with curry leaves, garlic, chilli & coconut
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 3 out of 5.3 ratingsRate
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Showcase summer marrow or courgettes in this dish. This chilli-spiked, plant-based stir-fry works as a light supper, or as a side as part of a larger meal
Dairy-free
Egg-free
Gluten-free
Vegan
Vegetarian
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Spring rolls
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Ingredients
Nutrition
Units:
MetricUS
-
3 tbsp vegetable oil
-
2 tsp cumin seeds
-
1 tsp black mustard seeds
-
4 cardamom pods
bashed
-
700g marrow
or courgettes, cut into chunky 2cm pieces on an angle
-
3 garlic cloves
finely sliced
-
1 red chilli
finely sliced
-
60g frozen shredded coconut
-
small handful of curry leaves
-
1 lime
½ juiced, ½ cut into wedges
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Nutrition: Per serving
- kcal179
- fat15g
- saturates6g
- carbs4g
- sugars4g
- fibre4g
- protein5g
- salt0.02g
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Method
-
step 1
Heat the oil in a large frying pan over a high heat and toast the cumin and mustard seeds and cardamom pods until they start to pop. Scatter in the marrow pieces and shake the pan so they’re in a single layer. Cook for 8-10 mins over a medium-high heat, stirring every few minutes until golden and darkened.
-
step 2
Stir in the garlic, chilli and coconut, and cook for 2-3 mins more before stirring in the curry leaves. Season well with salt. Squeeze over half of the lime juice and toss well. Transfer to a serving bowl. Serve with the lime wedges for squeezing over.
Recipe from Good Food magazine, August 2026
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A star rating of 3 out of 5.3 ratings
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