Summery Watermelon Curry
Updated: Jan 25
Watermelon as a curry? It is so delicious and so nutritious with the added benefit of herbs that boost your metabolism.
1.2 kg seedless watermelon
1 teaspoon fresh grated turmeric
1 small knob of grated ginger
1 teaspoon of ground coriander
I teaspoon of ground cumin
1 tablespoon raw honey (manuka preferred)
1 red chilli
1 garlic glove
2 tablespoons coconut oil
12 curry leaves
1 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
2 finely sliced kaffir lime leaves
Sea salt, and cracked black pepper to taste
Lime wedges for serving
Take rind of watermelon and cut the watermelon flesh into 3cm pieces, reserving the offcuts.
Put watermelon offcuts (approx 200-300g) into a blender with turmeric, ginger, coriander, garlic, honey, cumin and chilli. Blend until smooth.
In a wok or pan, heat the coconut oil and fry the curry leaves, whole cumin seeds and mustard seeds until they pop — this will not take very long, so watch carefully.
Add watermelon purée and kaffir lime leaves. Bring mix to boil, then simmer for 5 minutes.
Add diced watermelon to the pan and warm through, tossing carefully for another 3 minutes. Adjust the seasoning.
Serve warm, or refrigerate in a sealed container overnight.
Serve with lime wedges.
Note: This curry goes beautifully with grilled chicken or prawns.
Consisting of 92% water, watermelons are drenched with many beneficial nutrients. Each juicy bite has significant levels of vitamins A, B6 and C, lots of lycopene, antioxidants and amino acids; there's even a modest amount of potassium. Plus, this fantastic summer dinner is fat-free, very low in sodium and has only 40 calories per cup.
With the addition of the other wonderful nutrients including turmeric, making this delicious curry an anti-inflammatory, antioxidant and metabolism boosting meal that will have you looking and feeling terrific.