Marrow stir-fry with curry leaves, garlic, chilli & coconut
Serves 4
Easy
Prep:
Cook:
Showcase summer marrow or courgettes in this dish. This chilli-spiked, plant-based stir-fry works as a light supper, or as a side as part of a larger meal
Skip to ingredients
Units:
- 3 tbsp vegetable oil
- 2 tsp cumin seeds
- 1 tsp black mustard seeds
- 4 cardamom podsbashed
- 700g marrowor courgettes, cut into chunky 2cm pieces on an angle
- 3 garlic clovesfinely sliced
- 1 red chillifinely sliced
- 60g frozen shredded coconut
- small handful of curry leaves
- 1 lime½ juiced, ½ cut into wedges
Nutrition: Per serving
- kcal179
- fat15g
- saturates6g
- carbs4g
- sugars4g
- fibre4g
- protein5g
- salt0.02g
Method
step 1
Heat the oil in a large frying pan over a high heat and toast the cumin and mustard seeds and cardamom pods until they start to pop. Scatter in the marrow pieces and shake the pan so they’re in a single layer. Cook for 8-10 mins over a medium-high heat, stirring every few minutes until golden and darkened.
step 2
Stir in the garlic, chilli and coconut, and cook for 2-3 mins more before stirring in the curry leaves. Season well with salt. Squeeze over half of the lime juice and toss well. Transfer to a serving bowl. Serve with the lime wedges for squeezing over.
