Watermelon curry
This watermelon curry is great as a side to a main dish curry, but also serves very well as a summer day snack!
Equipment
- blender
- garlic press
Ingredients
- ¼ watermelon (or half a small one)
- 1 tsp chilli powder
- ½ tsp kurkuma
- 1 tsp cumin seeds
- ½ tsp coriander seed
- 1 clove of garlic
- 2 tbsp plant based oil
- 1 lime
- fresh mint leaves optional
Instructions
Watermelon
- Cut the red part of the watermelon in cubes of around 4 by 4 cm. Remove the seeds.
Curry sauce
- Take a hand full of the cubes and put them in a blender.
- Add chili powder, kurkuma, koriander and a pressed (or very finely chopped) clove of garlic to the watermelon juice.
- Heat some oil in a pan and roast the cumin seeds for half a minute and then add the watermelon juice. Turn the heat low and let it simmer for about 15 minutes or until the juice is reduced to about ⅔ of what it originally was.
- Add some lime juice and cook for another minute.
Curry
- Add the watermelon cubes and make sure they're all completely covered in the curry sauce. Let them simmer for another 4 minutes.
- Let the curry cool off and if you want to, even put it in the fridge for a while. Personally I like this dish best slightly cold on a hot summer day!