Go Back
–+ servings
Print Recipe

Amazing Watermelon RIND Carrot Curry (vegan)

A more-ish, hearty, and oh-so-satisfying carrot curry with an ingredient you never saw coming: Watermelon Rind! Such an amazing, filling summer main.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: Indian
Keyword: gluten-free, plant-based, summer drink, vegan
Servings: 4 people

Equipment

Ingredients

  • 600 g carrots* about 4-5 large
  • 600 g watermelon rind rind of one small organic watermelon that you washed before cutting it open
  • 1 red onion
  • 2 garlic cloves
  • 4-5 tablespoons neutral oil or coconut oil
  • 5-6 teaspoons curry powder I like using a mix of both hot and mild curry powder
  • 2-3 small red chilies chopped finely
  • 400 ml coconut milk (1 can)
  • 700 ml tomato passata (puree) or two cans of tomatoes
  • 2 tablespoons vegetable broth powder (or 2 veggie bouillon cubes)
  • 100 g almonds coarsely chopped
  • 6 (Kaffir) lemon leaves (or juice of ½ lemon once the dish is cooked)
  • Salt & pepper to taste
  • Some Thai basil leaves or parsley for topping optional
Metric - US Customary

Instructions

  • Start by preparing the vegetables. Peel and trim the carrots, then dice them. Use a dicing device if you have one.
  • Dice the watermelon rind finely. Use a dicing device for this step, makes your life so much easier.
  • Peel and dice the onion.
  • Heat the oil on medium to high heat and fry the onion until translucent.
  • Peel and chop the garlic, then add it to the translucent onion. Give it a good stir and cook briefly until fragrant.
  • Add the curry powder and the chilies, stir for a couple of seconds, then add the remaining ingredients starting with the liquid ones (coconut milk and tomato passata/canned tomatoes).
  • Stir until well combined, bring to a boil then reduce the heat to a low simmer, place the lid on the pot and leave to cook for about 1.5 hours. You can stir 2-3 times in between.
  • Season with salt and pepper to your taste. If you didn’t use lemon leaves, now is the time to season with lemon juice.
  • Enjoy over cooked rice, millet, quinoa, or on its own.

Notes

* You can replace part of the carrots with sweet potato. In that case, I recommend increasing the amount of lemon leaves or juice to balance the sweetness of the sweet potatoes.