The Big Glut - September

Marrow curry

A vegetarian dish to serve 6 as a spicy side for roast chicken or lamb, from BBC Good Food.

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

Method

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.

Smash the marrow with a wooden spoon to lightly crush and soften the edges. Serve seasoned with the lemon juice and chopped coriander.

Recipe courtesy of BBC Good Food