Gwinganna Retreat: Try This Mouth-Watering Healthy Watermelon Curry

Serves 8

What you’ll need

• 1.2kg seedless watermelon
• 1 tsp fresh turmeric, grated
• 1 small knob of fresh ginger, grated
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp raw honey
• 1 red chilli
• 1 garlic clove
• 2 tbsp coconut oil
• 12 curry leaves
• 1 tsp cumin seeds
• 1/2 tsp black mustard seeds
• 2 kaffir lime leaves, finely sliced
• sea salt and cracked black pepper, to taste
• lime wedges, to serve

Take rind off the watermelon. Cut the watermelon flesh into 3cm pieces, reserving the offcuts. Put watermelon offcuts (approx. 200–300g) into a blender with turmeric, ginger, coriander, cumin, honey, chilli and garlic. 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 – it will not take long. Add watermelon puree and kaffir lime leaves. Bring the mix to the boil then simmer for 5 minutes. Add diced watermelon to the pan and warm through tossing carefully for another 3 minutes. Adjust seasoning.

Serve warm or refrigerate in a sealed container overnight. Serve with lime wedges and fresh herbs.

NOTE: This curry goes beautifully with grilled prawns.

Watermelon is an excellent source of vitamin C and a very low GI fruit, which means it helps keep blood sugar levels balanced.

Recipe extracted from Gwinganna Lifestyle Retreat’s recipe book “A Taste of Gwinganna” which can be purchased here.