Last Thursday, as a part of Bicycle Month there was a potluck coordinated with Rachel’s work, Bicycle Month, and the Otesha Project (a group that cycles across stretches of Canada doing theatre performances for youth about sustainability and green living). The aim was to bring something vegan or vegetarian for the potluck; ideally something local. I jumped at the chance to cook watermelon curry. It’s cheap, quick and tastes fantastic. It’s a recipe that I grabbed from a Keith Floyd (1943-2009) cookbook, 100 Great Curries, which I was given as a Christmas gift a few years ago.
Rachel isn’t a fan and I will use any excuse that I can to cook this recipe for others. I used a whole watermelon to help feed the attendees of the potluck but the recipe calls for half a watermelon (a mini watermelon works just as well). We failed the ‘local’ aspect (watermelon is out of season right now) but the dish was a great success! We also threw together some couscous with various spices/vegetables – not bad – but not as exciting as the watermelon. Rachel made a vegan chocolate cake for dessert, which was also a hit – even with the younger participants who originally turned up their nose at the thought of vegan cake.
Without further ado, here’s the recipe for watermelon curry.
1/2 large watermelon (or one mini-watermelon) skinned, deseeded, and cut into 1 1/2 inch cubes
2 tsp chili powder
1 tsp turmeric
1 tsp coriander powder
2 garlic cloves, peeled and mashed
1/2 tsp of cumin seeds
2 tsp sugar
juice of 1/2 a lime
1 fresh green chili, deseeded and very finely chopped
Take a handful of the chopped watermelon and whiz in a food processor or good blender to make a juice. Add this juice to the chili, turmeric, and coriander powders and the garlic mash and add salt to taste.
Heat a little vegetable oil in a pan and add the cumin seeds and cook for a few seconds, then add the spiced juice.
Reduce the heat and simmer for a few minutes, or until the liquid is reduced by a third.
Add the sugar and lime juice and cook for another minute, then add the watermelon cubes and cook on very low heat for 4 minutes, stirring gently to coat the watermelon in the spices.
Service sprinkled with the chopped chili.
And now, a few photos from the potluck: