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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?!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Ingredients
- 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
Instructions
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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.
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Add the watermelon rinds, coconut milk, curry paste, peanut butter, pepper flakes and mix well. Cover and cook for 10-12 minutes, stirring occasionally.
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Serve warm with a side of rice and garnish with optional cilantro and lime juice. Enjoy!!!