We are very lucky living so close to Brighton. It is truly the vegan capital of the UK and we are spoilt for choice when it comes to vegan and vegetarian restaurants to chose from when eating out. Even the meat-serving restaurants often have an unusually high number of vegan offerings and we found one such place last week – the Chilli Pickle. One thing on the menu was a curry of baby marrows in a sweet/sour tomato sauce. I knew I was going to have to try and replicate it myself and this is what I have come up with. I think the sweet/sour was a combination of tomatoes and tamarind; the sour pulp from the fruit of that tree. If you can’t find baby marrows you could use baby courgettes but it is always fun to play with new ingredients.
2tsp black onion seeds
1tsp mustard seeds
2tsp coriander seeds
1 red onion finely sliced
2 cloves of garlic crushed and chopped
1 thumb sized piece of ginger grated
1 hot red chilli finely chopped
2 tsp garam masala
2 cups passata
2 tsp tamarind paste
1 can of chickpeas
4 ripe tomatoes, quartered
8 baby marrows, quartered
Heat a little oil in a wide based saucepan or wok. Fry the seeds for a few seconds before turning the heat down low and adding the onions.
Fry on a gentle heat until the soften and then add the garlic, ginger and chilli. Give it a few minutes before adding the turmeric and garam masala.
Mix well and turn up the heat slightly. Add the passata, tamarind and chickpeas and simmer gentle for 10 minutes.
Add the tomatoes and marrow and cook for just five minutes. You want the marrow to still be crisp.
Serve with rice, vegan naan and pickle (sweet lime works well).
Hope you enjoy it. What dishes have you eaten out and then replicated at home? How successful were you?
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