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Watermelon Rind Curry

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"A funky twist on your traditional curry."

Serves Approximately 4 | Prep Time | Cook Time

Why I Love This Recipe

Another great way to repurpose watermelon rinds and save on food waste! Feel free to add other veg to this curry to diversify it. Potatoes, carrots and cabbage would all go well in this curry!

Ingredients You'll Need

rind of one medium sized watermelon (approx 6 cups)
1 onion, diced
1/2 tsp cumin seeds
6 cloves garlic, minced
1 in piece of ginger, minced
1 serrano pepper (seeds removed if you like less spice), minced
2 tsp paprika
1 tsp powdered coriander
1/2 tsp turmeric powder (or thumb nail size piece of fresh turmeric, minced)
1/2 tsp garam masala
1/4 cup vegetal stock, unsweetened coconut milk, or water
salt to taste
black pepper to taste
cilantro for garnish


Peel the hard, green outer part of the watermelon using a peeler. Chop the rind into bite-size pieces.

Heat oil in pan over medium heat. Once the oil is hot, add the onion and cook until translucent.

Add the cumin seeds and heat until they begin to release their scent.

Add garlic, ginger and serrano pepper and mix thoroughly. Cook for a few minutes.

Add the watermelon and the rest of the spices. Mix well, then add the vegetable stock / water / coconut milk. Mix well, then cover and simmer for 20 minutes, stirring occasionally.

Garnish with cilantro.

Pairs Well With

Pasta, Rice, Mashed Potatoes, Creamy Polenta or with a side of flat bread or tortillas

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