Most people toss away the rinds of their watermelon, but that’s just silly!
The rinds are full of valuable nutrition and they are totally edible AND delicious! I like to think of the rind as a vegetable (reminds me of zucchini!). You can do a lot with them but my favorite way is to throw it in some curry!
This Watermelon Rind Curry is creamy, nutty and zesty. The rinds are tender and soak up all the delicious flavor from the curry.
It’s served in a watermelon rind ‘dish’ because why waste any part of this beautiful fruit?!
Watermelon Rind Curry (V/GF)
This curry is creamy, nutty and zesty. The rinds are tender and soak up all the delicious flavor from the curry. It's served in a watermelon rind 'dish' because why waste any part of this beautiful fruit?!
- 1 tbsp olive oil or coconut oil
- 1 small onion thinly sliced
- 1 4 inch piece of fresh ginger finely grated
- 3 garlic cloves peeled and minced
- 3 cups watermelon rind tough green skin removed (not edible)
- 1 14 oz. can coconut milk light or full fat
- 2 tbsp red curry paste
- 2 tbsp all-natural peanut butter
- 1/2 tsp red pepper flakes or more if you like it spicy!
- a handful of fresh cilantro optional
- lime wedges for serving optional
Warm a large skillet with deep sides over medium heat. Add oil to the hot pan and then add the onion. Cook, stirring often, until the onion has softened, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds. Stir continuously to avoid burning.
Add the watermelon rinds, coconut milk, curry paste, peanut butter, pepper flakes and mix well. Cover and cook for 10-12 minutes, stirring occasionally.
Serve warm with a side of rice and garnish with optional cilantro and lime juice. Enjoy!!!