Have you ever had those moments where your pantry lacked just that one ingredient to make any dish? This curry is made out of those moments, but accidentally on purpose made delicious! I cannot pin-point an exact cuisine to categorise this curry, but this dish is influenced by my brother-in-law’s Dhal (Indian lentil soup) and some ready-made Malay spices from Cape to Spice. Everyday opens to new possibilities of experimentation, making this curry one of my favourites on those extreme cold winter nights.
4 tomotoes, diced
2 1/2 onions, diced
2 garlic cloves, finely chopped
5 large carrots, large cut
10 baby potatoes, halved (skin or peeled depending on preference)
8 yellow patty pan marrow
8 green patty pan marrow
8 green round baby marrow
250g button mushrooms
1/2tsp cayenne pepper
2 bay leaves
1 can of coconut milk
Salt as required
Prepping the marrowbones:
Using a separate pot, boil water and add the marrowbones; cook until no blood is visible. This method cleans the bones and sediments to make the curry smoother. Take the bones out and rinse with cold water.
Heat the oil in a large pot.
Add onions and garlic and cook to soften.
Add tomatoes and cook till soft to a thick paste
Add spice and 2 cups of water, brew till boil.
Add in the marrowbones and cook for 5 minutes.
Further add cayenne pepper, bay leaves, coconut milk and salt. Cook for another 5 minutes.
The broth should be boiling then add in carrots and potatoes.
Cook to boil and boil for 10 minutes further.
Reduce to low-medium heat and simmer for 30 minutes. Stirring occasionally.
Add the vegetable marrows and mushrooms.
Stew the curry for 15 minutes and rest for 10 minutes.
This dish can be complemented with a number or starch choices, namely - rice, cauliflower rice, bread or naan.