Coriander and spiced marrow curry

Coriander and spiced marrow curry

  • serves 4
  • A little effort

A simple curry to use up a glut of marrow. Made with fresh spices and ready in just 30 minutes, and low-calorie too, ideal for a midweek, late-summer meal.

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Ingredients

  • onions 2, chopped
  • oil
  • cumin seeds 1 tsp
  • brown mustard seeds 1 tsp
  • cayenne pepper a pinch
  • turmeric ½ tsp
  • tomatoes 2, chopped
  • marrow 1 small, cubed
  • lemon 1, juiced
  • coriander a bunch, chopped
  • natural yoghurt to serve
  • steamed rice to serve

Method

  • Step 1

    Fry the onion in some oil until it softens – this will take about 5 minutes. Add the spices and turn up the heat, stir and fry for a minute and then add the tomatoes, stir and cook for 5 minutes. Stir in the marrow and a splash of water, then put a lid on the pan and cook for 5 minutes, or until the marrow is tender but not mushy. Season with salt, pepper and lemon juice, then stir in the coriander. Serve with some yoghurt and steamed rice.

Nutritional Information

  • Kcals 100
  • Fat 4g
  • Carbs 11.4g
  • Fibre 3.4g
  • Protein 3g
  • Salt 0.2g
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