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Sweet and Spicy Watermelon Curry [Vegan, Gluten-Free]

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This watermelon curry is going to be one of your go-to recipes after the first try. It’s easy, quick, beautiful and delicious. Plus, this is a low-waste dish because it uses almost all of the watermelon. Hop in the kitchen and whip up a batch of this subtle, light, summery curry the next time you have company – it will be a hit.

Sweet and Spicy Watermelon Curry [Vegan, Gluten-Free]



Cook Time



  • 1/2 a large watermelon
  • 1 teaspoon nigella seeds (kalonji)
  • 1 teaspoon whole cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon amchoor (dried mango) powder
  • 2 tablespoons coconut oil
  • 1 tablespoon fresh cilantro, coarsely chopped


  1. Remove the seeds from the watermelon and dice the flesh into 1-inch cubes, leaving a thin layer of pink on the rind.
  2. Cut green outer skin from the rind; discard this. Cut the rind into a 1-inch dice as well and keep it separate from the red bit.
  3. Heat the coconut oil in a large frying pan, over medium-high heat, until it is shimmering. Add the nigella seeds (kalonji) with the cumin seeds and cook them until cumin is lightly browned and fragrant; this should take about 1 minute.
  4. Add the white watermelon rind (the tougher pieces), ground cumin, turmeric, chili powder, garam masala, and rock salt. Stir this for 2-3 minutes.
  5. Add the remaining watermelon pieces and amchur (dried mango) powder.
  6. Reduce the heat to medium-low, and simmer the curry, stirring it occasionally.
  7. Allow watermelon to cook for 8-10 minutes; until rind pieces are tender.
  8. Garnish it with the chopped coriander leaves.
  9. Serve the dish with chappati or rice.





MIT engineer, education consultant, mother of four, dance enthusiast, recipe developer, and home cook. Real, homemade, usually spicy, simple, delicious food.



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