Watermelon Rind Curry
Serves:
2
Difficulty:
Medium
Ready in:
25 minutes
- 6-7 slices watermelon rind
- 130 g brown rice, dried
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 5 tsp curry powder, mild or hot
- 2 white onions, whole
- 500 ml watermelon juice (blended from rinds)
- 2 pinches salt
- 4 tsp olive oil
- Garnish: chilli, dill, parsley, remaining onion cut into rings
- Peel to remove the green outer layer from the watermelon rind and dice the remaining parts (white and red) into small-medium cubes. Dice the white onions into small-medium cubes.
- Blend half of the watermelon in a food processor or hand blender to make about 500ml of watermelon juice.
- Place the brown rice in a pan and cover with water and bring to the boil. Once boiled, reduce to simmer until rice is cooked (about 15-20 minutes).
- Whilst the rice is cooking, heat the oil in a deep pan. When hot add the cumin seeds and cook for 1 minute, stirring regularly.
- Add the onions and gently cook until onions turn translucent.
- At this point, add the remaining watermelon and stir to combine. Then add all spices and season to taste. Stir to combine.
- Cover with a lid and cook on a medium heat for 10 minutes, stirring occasionally to ensure the watermelon doesn't stick. Add the 500ml of watermelon juice and simmer gently for a further 5 minutes.
- Serve with the cooked rice and garnish with chilli, chopped fresh dill and parsley and remaining onion.
