MARROW CURRY
This Marrow Curry, also known as Toriyan or Torai Ki Sabzi, is healthy and easy to prepare. Serve this summery vegan curry recipe with roti or pilau rice.
Provided by Michelle Minnaar
Categories Main Course
Time 55m
Number Of Ingredients 14
Steps:
- Heat the oil in a large, heavy bottomed saucepan over a medium high heat.
- Add the onions and stir fry for 10 minutes, or until softened and slightly browned.
- Lower the heat a bit and add the garlic, ginger and cumin seeds. Fry for 2 minutes.
- Add the tomato, salt, coriander powder, black pepper, chilli powder and turmeric. Stir fry for another 2 minutes.
- Add the sliced marrow and chillies to the mix and stir well.
- Cook the marrow mixture for about 20 minutes, or until everything is cooked and tender. This should be done over a medium heat and you will need to keep a constant eye on it and stir when necessary. Marrow naturally contains a lot of water, so as it cooks, water will be released which should then evaporate thanks to the cooking process. If things do start sticking to the bottom of the saucepan and you're worried, you can add a splash of water if necessary.
- Season to taste, then serve with your favourite Indian bread and garnish with plenty of coriander leaves. Enjoy!
Nutrition Facts : Calories 240 calories, Sugar 7.6 g, Sodium 1112.3 mg, Fat 18.9 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 17.5 g, Fiber 3.7 g, Protein 3.1 g, Cholesterol 0 mg
MARROW SOUP
Make marrow the star of the show in this filling soup. Made with butter beans, coconut milk and curry powder, it has a delicate spiced flavour
Provided by Samuel Goldsmith
Categories Lunch, Starter
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan over a medium heat and fry the onions with a pinch of salt for 6-8 mins until soft. Add the potatoes and cook for 2 mins more, then tip in the marrow and curry powder. Cook for 1 min. Pour in the stock, butter beans and most of the coconut milk (reserve a few tablespoons). Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 20 mins until all the vegetables are tender.
- Remove from the heat and leave to cool slightly, then transfer the mixture to a blender and blitz until smooth. Return the soup to the pan and warm through over a low heat, then spoon into bowls. Drizzle with the reserved coconut milk and scatter with the coriander.
Nutrition Facts : Calories 184 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
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