Marrow (Zucchini) Tikka Masala Curry
As I mentioned in my previous post, I recently visited a pick-your-own farm in the search of marrows and squashes. After making my veggie stuffed marrow, I still had another huge marrow left, which I turned into this delicious marrow tikka masala curry.
(NB ~ a marrow in the UK is a vegetable; nothing to do with bone marrow as it is in the US! Also, this post may contain affiliate links. These are marked with an asterisk (*). If you pay for something via these links, I will earn a little commission, which helps me continue to create content for you. It does not affect the price you pay.)
Marinating time: 1 hour
Cook time: 1 hour 30
You will need:
- 1 marrow (peeled, de-seeded and diced)
- 1 onion (diced)
- 1 green pepper (diced)
- 4 tbsp tikka masala curry paste (I use Jamie Oliver’s homemade curry paste recipes, but you can use a shop-bought version*)
- 400g passata*
- 1 tbsp garlic infused oil, plus extra for drizzling
- Fresh coriander to serve
Start by adding the diced marrow, the curry paste and a drizzle of garlic oil to a large mixing bowl. Make sure the marrow is completely coated in the spices and then leave to marinate for at least an hour.
After this time has passed, heat a large lidded frying pan on a medium heat, add 1 tbsp of garlic oil and soften the onions for about 10 minutes. Then add the green pepper and the marinated marrow and cook for a further 5-10 minutes.
Then add the passata. Simmer gently for at least an hour or until the marrow is completely cooked through.
I then usually use a hand-blender to blitz the cooked marrow a little, but still leaving much of the marrow still intact, just to thicken the sauce.
You can then eat this immediately, but I would advise allowing it to cool and then refrigerating for 1 or 2 days before re-heating and serving. The flavour is much better after a couple of days.
Serve with flatbreads and fresh coriander.