Dive into a fragrant curry of tender baby marrows infused with Cape Malay spices. Crowned with dollops of zesty harissa yoghurt, toasted almonds, and a sprinkle of fresh coriander. Served with crispy poppadoms for scooping.
Baby Marrow Stew
Baby Marrow Stew
with harissa yoghurt, poppadoms & fresh coriander
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Baby Marrow
- Cooked Chopped Tomato
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Greek Yoghurt
- Onion
- Onions
- Pesto Princess Harissa Paste
- Poppadoms
- Spice & All Things Nice Cape Malay Curry Paste
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
GOLDEN Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HURRY WITH THE CURRY
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the Cooked Chopped Tomato and 150ml of water. Stir until the curry paste is incorporated into the liquid and bring to a boil. Once boiling, lower the heat and simmer until the sauce is reduced, 10-12 minutes. In the final 5 minutes, stir through the shredded Spinach until wilted. Loosen with a splash of water if it’s too thick. Remove from the heat, cover, and set aside.
CREAMY & ZESTY
In a small bowl, combine the yoghurt with the harissa paste (to taste), a drizzle of oil, seasoning, and a splash of water. Set aside.
CHARRED MARROWS
Place a clean pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the Baby Marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
PUFF THE Poppadoms
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
INDULGE!
Bowl up the curry sauce and top with the charred Baby Marrow. Dollop over the harissa yoghurt and garnish with the chopped coriander and the toasted Almonds. Serve the Poppadoms on the side for scooping!
Almonds - 10g
Onion - 1
Garlic Clove - 1
Spice & All Things Nice Cape Malay Curry Paste - 15ml
Cooked Chopped Tomato - 100g
Spinach - 75g
Greek Yoghurt - 40ml
Pesto Princess Harissa Paste - 20ml
Baby Marrow - 200g
Poppadoms - 1
Fresh Coriander - 3g
GOLDEN Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HURRY WITH THE CURRY
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the Cooked Chopped Tomato and 300ml of water. Stir until the curry paste is incorporated into the liquid and bring to a boil. Once boiling, lower the heat and simmer until the sauce is reduced, 10-12 minutes. In the final 5 minutes, stir through the shredded Spinach until wilted. Loosen with a splash of water if it’s too thick. Remove from the heat, cover, and set aside.
CREAMY & ZESTY
In a small bowl, combine the yoghurt with the harissa paste (to taste), a drizzle of oil, seasoning, and a splash of water. Set aside.
CHARRED MARROWS
Place a clean pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the Baby Marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
PUFF THE Poppadoms
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
INDULGE!
Bowl up the curry sauce and top with the charred Baby Marrow. Dollop over the harissa yoghurt and garnish with the chopped coriander and the toasted Almonds. Serve the Poppadoms on the side for scooping!
Almonds - 20g
Onion - 1
Garlic Clove - 1
Spice & All Things Nice Cape Malay Curry Paste - 30ml
Cooked Chopped Tomato - 200g
Spinach - 150g
Greek Yoghurt - 80ml
Pesto Princess Harissa Paste - 40ml
Baby Marrow - 400g
Poppadoms - 1
Fresh Coriander - 5g
GOLDEN Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HURRY WITH THE CURRY
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the Cooked Chopped Tomato and 450ml of water. Stir until the curry paste is incorporated into the liquid and bring to a boil. Once boiling, lower the heat and simmer until the sauce is reduced, 12-15 minutes. In the final 5 minutes, stir through the shredded Spinach until wilted. Loosen with a splash of water if it’s too thick. Remove from the heat, cover, and set aside.
CREAMY & ZESTY
In a small bowl, combine the yoghurt with the harissa paste (to taste), a drizzle of oil, seasoning, and a splash of water. Set aside.
CHARRED MARROWS
Place a clean pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the Baby Marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
PUFF THE Poppadoms
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
INDULGE!
Bowl up the curry sauce and top with the charred Baby Marrow. Dollop over the harissa yoghurt and garnish with the chopped coriander and the toasted Almonds. Serve the Poppadoms on the side for scooping!
Almonds - 30g
Onions - 2
Garlic Cloves - 2
Spice & All Things Nice Cape Malay Curry Paste - 45ml
Cooked Chopped Tomato - 300g
Spinach - 225g
Greek Yoghurt - 125ml
Pesto Princess Harissa Paste - 60ml
Baby Marrow - 600g
Poppadoms - 1
Fresh Coriander - 8g
GOLDEN Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HURRY WITH THE CURRY
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the Cooked Chopped Tomato and 600ml of water. Stir until the curry paste is incorporated into the liquid and bring to a boil. Once boiling, lower the heat and simmer until the sauce is reduced, 12-15 minutes. In the final 5 minutes, stir through the shredded Spinach until wilted. Loosen with a splash of water if it’s too thick. Remove from the heat, cover, and set aside.
CREAMY & ZESTY
In a small bowl, combine the yoghurt with the harissa paste (to taste), a drizzle of oil, seasoning, and a splash of water. Set aside.
CHARRED MARROWS
Place a clean pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the Baby Marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
PUFF THE Poppadoms
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
INDULGE!
Bowl up the curry sauce and top with the charred Baby Marrow. Dollop over the harissa yoghurt and garnish with the chopped coriander and the toasted Almonds. Serve the Poppadoms on the side for scooping!
Almonds - 40g
Onions - 2
Garlic Cloves - 2
Spice & All Things Nice Cape Malay Curry Paste - 60ml
Cooked Chopped Tomato - 400g
Spinach - 300g
Greek Yoghurt - 160ml
Pesto Princess Harissa Paste - 80ml
Baby Marrow - 800g
Poppadoms - 1
Fresh Coriander - 10g
Frequently Asked Questions
What is the preparation time for Baby Marrow Stew?
The preparation time for Baby Marrow Stew with harissa yoghurt, poppadoms & fresh coriander is between 30 and 50 minutes.
What is the total time required to make Baby Marrow Stew with harissa yoghurt, poppadoms & fresh coriander?
The total time required to make Baby Marrow Stew with harissa yoghurt, poppadoms & fresh coriander is between 40 and 60 minutes.
How many servings does Baby Marrow Stew provide?
4 servings
What are the main ingredients in Baby Marrow Stew?
Almonds, Baby Marrow, Cooked Chopped Tomato, Fresh Coriander, Garlic Clove, Garlic Cloves, Greek Yoghurt, Onion, Onions, Pesto Princess Harissa Paste, Poppadoms, Spice & All Things Nice Cape Malay Curry Paste, Spinach
What is the nutritional information of Baby Marrow Stew?
Calories: 367, Carbs: 40 grams, Fat: grams, Protein: 18.9 grams, Sugar: 17.9 grams, Salt: 1903 grams
How do I prepare Baby Marrow Stew?
GOLDEN ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CREAMY & ZESTY: In a small bowl, combine the yoghurt with the harissa paste (to taste), a drizzle of oil, seasoning, and a splash of water. Set aside. CHARRED MARROWS: Place a clean pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season. PUFF THE POPPADOMS: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds. INDULGE!: Bowl up the curry sauce and top with the charred baby marrow. Dollop over the harissa yoghurt and garnish with the chopped coriander and the toasted almonds. Serve the poppadoms on the side for scooping! HURRY WITH THE CURRY: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 300ml of water. Stir until the curry paste is incorporated into the liquid and bring to a boil. Once boiling, lower the heat and simmer until the sauce is reduced, 10-12 minutes. In the final 5 minutes, stir through the shredded spinach until wilted. Loosen with a splash of water if it’s too thick. Remove from the heat, cover, and set aside.
What should be prepared from my kitchen to make Baby Marrow Stew?
Almonds, Baby Marrow, Cooked Chopped Tomato, Fresh Coriander, Garlic Clove, Garlic Cloves, Greek Yoghurt, Onion, Onions, Pesto Princess Harissa Paste, Poppadoms, Spice & All Things Nice Cape Malay Curry Paste, Spinach
How many calories does Baby Marrow Stew have?
367 calories
How much fat content does Baby Marrow Stew have?
grams
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