I actually could not remember the last time that I cooked or ate marrow, I think it was in my student days when I stuffed it with brown rice and baked it (this was the mid 1990s, not 1960s by the way). I know, very old fashioned, but some times those are the recipes that are the best, but this time round South Asian curry spices were calling my name.
I kept some of the marrow outer skin on, for colour and texture, but it was a not such a good idea as the outer skin was really tough, but fortunately enough it slid of the marrow easily. I have one more home-grown marrow to go, so expect another recipe in the next couple of weeks.
Oh for a change, I served it with Artisan Grains Tricolour Couscous. made up of golden couscous, tomato and spinach infused couscous. It was delicately flavoured. I have to say, it made a pleasant change from plain Basmati rice. Another option is to stir the two together, I did with the left overs and it made for easy lunching!
Vegan Marrow Curry with Chickpeas
Serves 4 - 4
4 - 6 tablespoons vegetable oil
3 medium onions, minced
4 cloves of garlic, crushed
1 inch of ginger, grated or minced
1 teaspoon of salt or to taste
1/2 teaspoon of turmeric powder
2 fresh chillies, sliced or 1 teaspoon of chilli powder or to taste
2 tablespoons tomato puree or paste
1 marrow, peeled and chopped into bite-zise pieces
1 x 400g can chickpeas, drained and rinsed
Optional: garam masala for garnishing
In a large wide pan, heat the oil then add the minced onions, garlic and ginger and cook until transparent, add the spices and cook until the oil rises to the surface. Add the tomato paste and stir in the chopped marrow pieces and cook until the marrow is beginning to soften, but still has some bite. Keep stirring to stop the sauce and vegetables from sticking to the pan, when the marrow is cooked, stir in the chickpeas.
Cook for a few more minutes more and serve it as a thick dry curry.
Serve with rice and garnish with a little sprinkling of garam masala.