Watermelon Curry

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"This recipe is adapted from Camellia Panjabi's "The Great Curries of India." I added coconut milk and ginger, however. This curry sounds bizarre, but has a great flavor. The sauce almost tastes like a slightly sweet, less acidic tomato sauce, and the watermelon pieces are tasty pillows of sweetness. If you've ever eaten watermelon or other fruit with chili powder sprinkled over it, you will know what to expect. I serve this over quinoa to ensure this meatless meal has complete proteins, but rice works fine as well."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (527.9 g)
  • Calories 89.4
  • Total Fat - 7.7 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 0 mg
  • Sodium - 639.3 mg
  • Total Carbohydrate - 6.4 g
  • Dietary Fiber - 2.3 g
  • Sugars - 1.5 g
  • Protein - 1.4 g
  • Calcium - 41.7 mg
  • Iron - 1.6 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 0 mg

Step 1

Puree 2 cups of watermelon, salt, chili powder, turmeric, coriander, garlic, ginger and cumin seeds. Pour puree into a large wok or heavy pot and bring to a boil, then lower heat and simmer for 5-7 minutes, or until the liquid has reduced by about half.

Step 2

Add the remaining watermelon, coconut milk and lime juice. Stir very slightly over low heat until the watermelon is warmed through, about 3 minutes. You're not cooking the watermelon, because it will turn to mush if you do!

Step 3

Serve immediately over warm quinoa or rice. Sprinkle with a bit of cilantro or shaved coconut, if desired, and maybe with some lime slices as garnish.

Tips & Variations


No special items needed.

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