STOP throwing away your watermelon rinds! Instead, try this watermelon rind curry. It’s creamy, flavorful, wonderfully “meaty”, and much more refreshing compared to butternut squash or potato, making it a perfect meal for summer.
Cooking and eating the rinds is not only a great way to reduce food waste, but also a surprising source for nutrition. Watermelon rind is rich in vitamin C, potassium, vitamin B-6, and citrulline (which is great for heart health!)
Ingredients (serves 2)
2 Cups Watermelon Rind (outer skin peeled off)
1 Sweet Onion
3 Cloves Garlic
1/2 Cup Cherry Tomatoes
2 Medium Carrots (chopped)
1/2 Cup Frozen Sweet Peas
8oz Mushrooms (sliced)
1tbsp Curry Powder
1/2tsp Ground Turmeric
1/2tsp Ground Coriander
1/2tsp Ground Cumin
1 Can Coconut Milk
1/2 Cup Veggie Broth
Brown Rice (to serve)
Heat a drizzle of olive oil in a large pot over medium-high heat. Add the onions, cook till soft, for about 3 minutes, then add garlic, sauté till fragrant.
Add mushroom and carrot to the pan, stir and sauté until softened, about 5-7 minutes.
Add curry powder, turmeric, coriander, and cumin. Very important to toast the spices here! Cook for 1-2 minutes, until fragrant.
Add watermelon rinds and peas, continue to cook until the rinds are just softened and the peas are defrosted.
Slowly pour in coconut milk and vegetable broth. Stir to combine.
Bring mixture to a boil, then cover with a lid and reduce heat to medium low, let simmer until watermelon rind is tender, about 20 minutes.
Serve over brown rice and top with watermelon balls and avocado (optional).
Ingredient Conversion Chart: