Description
A sweet and spicy, flavoursome curry.
Ingredients
Scale
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
Turmeric
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)
Instructions
- Heat the oil in a heavy-based pan
- Add the mustard, nigella and cumin seeds. Once they start to pop (approx. 20 secs) add the other spices and the garlic and ginger.
- Add the tin of chickpeas and ensure fully coated in the spices.
- 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.
- Add the watermelon cubes and heat for a further 6 -7 minutes.
- Serve with a portion (50g uncooked weight) of brown rice.
- Squeeze lime juice over the top, add your chopped herbs and the toasted pumpkin seeds.
- Enjoy with a poppadum – included in calorie count (36 calories)
- Prep Time: 15
- Cook Time: 20
Nutrition
- Calories: 580