Marrow (Zucchini) Tikka Masala Curry

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.)

Marrow Tikka Masala Curry
Serves 8.

Marinating time: 1 hour
Cook time: 1 hour 30

You will need:

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.

You might also like to check out my recipes for coconutty veggie curry and pumpkin curry (you can never have too much curry)!



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