Summery Watermelon Curry

Watermelon as a curry? It is so delicious and so nutritious with the added benefit of herbs that boost your metabolism.

Ingredients

• 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

• 
  

Method

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.