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A really flavoursome vegetable curry cooked with seasonal marrow and beautifully spiced with cumin and mustard seeds.
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Fortunately for me I live on a road that has allotments at one end and although I don't have an allotment I do very well out of the produce that comes from it.
I'm always coming home to runner beans wrapped in newspaper left on the doorstep, or a carrier bag bursting with courgettes and even the occasional bunch of gladioli (it paid to tell our local gardener Morris that I love these flowers).
The first year we moved in I was inundated with marrows, which can be a bit of a non-vegetable... I mean, what do you do with a marrow? Stuff it? Bake it? Well — curry it, I say!
Marrows make a really wonderful curry and I like to cook it right down so it's almost like a paté. Something really wonderful happens with the addition of the simplest curry spices. Now every year I end up taking a few marrows to my mum's place, where I know they will be very well received.
Ingredients
1 tbsp rapeseed oil
1 tsp cumin seeds
1 tsp mustard seeds
1 large onion, peeled and chopped
2-3 garlic cloves, peeled
200g tin plum tomatoes
1 tbsp of fresh ginger, grated
1-2 green chillies, chopped
½ tsp turmeric
½ tsp chilli powder
1 tsp salt
1 marrow
1 tsp garam masala
handful fresh coriander
Method
Heat oil and add the cumin and mustard seeds. Once they sizzle and become fragrant add the onions. Fry for about 6-7 minutes until they become translucent and just golden brown.
Add the garlic and cook on a gentle heat for a few minutes. In the meantime, wash and chop the marrow into 3-4cm chunks.
Add the tomatoes and stir in the grated ginger, chilli powder, turmeric, salt, and green chilli. Stir for a few minutes until the masala in thick and shiny.
Add the chopped marrow and bring the pan to a simmer. Cover, then turn the heat to low and cook for about 20-30 minutes. Do check and stir occasionally.
When the marrow has cooked to the texture you like, remove from the heat and add the garam masala and coriander to serve.
