Watermelon Curry
Dive into the bold and unexpected flavors of Watermelon Curry, a unique blend of sweet, spicy, and tangy notes that transforms summer's favorite fruit into a savory masterpiece. This vibrant dish features juicy watermelon cubes simmered in a fragrant coconut milk base infused with earthy spices like turmeric, cumin, and coriander, balanced with a hint of tamarind for a tangy kick. Fresh curry leaves, ginger, garlic, and mustard seeds add layers of aromatic complexity, while the rich creaminess of coconut milk ties it all together. Ready in just 35 minutes, this quick and refreshing curry is perfect for vegans, vegetarians, or anyone looking to explore creative global cuisine. Serve it over fluffy steamed rice or pair it with warm flatbread for an unforgettable meal that’s as eye-catching as it is delicious.
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Recipe Information
Ingredients
- 500 grams (cubed, seeds removed) Watermelon
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 8 leaves Curry leaves
- 1 medium (finely chopped) Red onion
- 1 tablespoon (grated) Ginger
- 2 cloves (minced) Garlic
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 200 milliliters Coconut milk
- 1 teaspoon Tamarind paste
- 0.5 teaspoon (or to taste) Salt
- 2 tablespoons (chopped, for garnish) Cilantro
Instructions
Prepare the watermelon by removing the rind and seeds, then cut into bite-sized cubes weighing approximately 500 grams.
Heat the coconut oil in a large pan over medium heat.
Add the mustard seeds and let them splutter, then toss in the curry leaves and sauté for 30 seconds.
Stir in the chopped red onion and sauté until softened and translucent, about 3-4 minutes.
Add the grated ginger and minced garlic, and cook for another minute until fragrant.
Sprinkle in the turmeric powder, coriander powder, cumin powder, and red chili powder. Stir well to coat the onion mixture in the spices.
Pour in the coconut milk, stirring to combine, and bring to a gentle simmer.
Add the tamarind paste and salt, mixing well to balance the flavors.
Carefully fold the watermelon cubes into the curry sauce, ensuring they are coated but not broken. Simmer for 4–5 minutes to allow the flavors to meld, being careful not to overcook or mush the watermelon.
Remove the curry from heat and garnish with chopped cilantro.
Serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 54.0 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1215 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
