Watermelon Curry

This is a really novel curry recipe, whilst fairly high in calories, will be full of protein, fibre and good healthy fats, due to all the fruit, seeds and pulses. Believe it a not, this is a traditional dish from Rajasthan, which is  the largest state in India, in the North West of the country.

Fruit such as raisins, sultanas and coconut is often used in Indian dishes, and the combination of sweet and spicy always works really well, so why not watermelon! Try it and let us know what you think!

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Watermelon Curry

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  • Author: Rachel Wilcock
  • Total Time: 35 minutes
  • Yield: 3 1x


A sweet and spicy, flavoursome curry.



Half a watermelon – 1/4 blitzed; 1/4 cut into large chunks

Tbsp rapeseed oil or low calorie spray

Teaspoon of the following:
Mustard seeds

Nigella seeds (if you have them)

Cumin seeds

Crushed chillies, or fresh


Ground cumin

Garam Masala

1/2 teaspoon of salt

1 garlic clove, minced

Small piece of ginger, grated

Juice of half a lime

1 tin of chickpeas (drained)

Mint and coriander

25g Toasted pumpkin seeds

Brown Rice (50 g uncooked weight per person)

Poppadum (1 per person)


  1. Heat the oil in a heavy-based pan
  2. Add the mustard, nigella and cumin seeds. Once they start to pop (approx. 20 secs) add the other spices and the garlic and ginger.
  3. Add the tin of chickpeas and ensure fully coated in the spices.
  4. Add the blitzed watermelon and heat for approx. 15 minutes – the sauce should start to thicken up.  Heat for longer if you prefer a thicker sauce.
  5. Add the watermelon cubes and heat for a further 6 -7 minutes.
  6. Serve with a portion (50g uncooked weight) of brown rice.
  7. Squeeze lime juice over the top, add your chopped herbs and the toasted pumpkin seeds.
  8. Enjoy with a poppadum – included in calorie count (36 calories)
  • Prep Time: 15
  • Cook Time: 20


  • Calories: 580

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