I have made this version with marrow as I have a good stock from picking last autumn, but you can add anything, if you add meat, cut into bite size chunks and give it a bit of a brown in a separate frying pan first.  Then add to the curry base and cook for 40 ish minutes, checking it is fully cooked and has absorbed the flavours.

This recipe is reasonably hot, but of course to reduce this, add less cayenne pepper.

Ingredients serves 4-6

1 squash or large marrow cut into bite size chunks
2 red onions chopped 
2 tsp cayenne pepper
3 tsp coriander seeds
3 tsp cumin seeds
1 tsp ground turmeric
4 garlic cloves crushed
good glug of olive oil

400ml can coconut milk

 method 

using a pestle and mortar roughly rind the coriander seeds and seeds, 
this releases the flavour and helps them soften as they cook

curry ingredients

grind the spices

heat the olive oil in a heavy pan add the spices and brown for a few mins
add the garlic and stir for a few mins

add the marrow, stir for a few minutes until it is covered in the spice mix

add the coconut milk, turn down the heat to a low simmer and put a lid on the pan

Marrow will cook in about 15/20 minutes, check by putting a knife into it, 
it wants to be soft.

I serve with boiled rice.

The curry can easily be cooked the day before and re-heated, it is also fine
to freeze so I usually make double quantities and freeze half

Enjoy

SL x