Grow Greener with Garthdee Field Allotments Association

Curried Marrow Soup

Norman offers this simple, no fuss recipe, suitable for those with a very limited skill set in the kitchen.

To make four servings –


1 medium marrow, cubed

1 medium or large onion, chopped

2 small or medium potatoes, cubed

2 tablespoons of Patek’s curry paste (adjust to taste)

1 tablespoon of mango chutney

1 veggie stock cube

half a pint of water

a drizzle of oil

a small cube of butter

2 tablespoons of yoghurt, coconut milk or cream (optional)


  1. heat the oil in a large pan
  2. add the onion and butter and soften
  3. add the curry paste, stir and simmer
  4. add the marrow and potato
  5. add the stock and the water
  6. bring to the boil and simmer gently for 20-25 minutes
  7. add the mango chutney and stir
  8. leave to cool a little
  9. liquidise
  10. add the yoghurt, coconut milk or cream to taste (optional)


  1. Claire Mullard

    Does this work without adding the coconut milk? Is it too thin without? We have a huge marrow that needs using.

    • Norman

      I can’t say for sure Claire, but worth a go I’d guess. I add the potatoes to ensure a thick soup – after liquidising of course.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Powered by WordPress & Theme by Anders Norén