Date: 12 Sep 2017 Author: Jacqui Categories: Food, International Cuisine, Main Dishes 0


Whenever we buy a watermelon, we usually slice it, remove the rind and just enjoy the delicious refreshing red flesh of this fruit, don’t we?  Well, next time, before you throw the rind in the bin like usual, do try this quick and easy recipe!  It is gluten free, vegetarian and vegan too!


  • 350g Watermelon Rind
  • Peanut Oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 medium normal or sweet potato, diced
  • 400g can diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • I cup gf vegetable stock
  • 1 tsp freshly minced ginger
  • 1 tsp chilli paste
  • 2 tsp ground corriander
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp hot or mild curry powder
  • 100g of boiled spinach
  • Salt & Freshly ground Pepper
  • Fresh Coriander, chopped
  • Flaked almonds, toasted
  • Basmati Rice to serve



Trim the watermelon rind by removing the green part. We will be using only the white part. Cut into cubes and place in a pot of boiling water. Add salt and boil until tender. Drain and set aside.

Sautee the onions and garlic in a little oil until softened. Add all the spices and combine well. Pour in the stock, add the tomato paste and potatoes and bring to a boil. Lower the heat and leave to simmer for about five minutes. Add the diced tomatoes with their juices and again bring to a boil. At this point, lower the heat, add the reserved watermelon rind, season with salt and freshly ground pepper, cover the pot and leave to cook for about half an hour or until the sauce thickens.  Before serving add the boiled spinach.

Sprinkle the top with toasted flakes almonds and serve with Basmati Rice and Poppadums.

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