Watermelon is an excellent source of vitamin C and a very low GI fruit, which means it helps keep blood sugar levels balanced.

SERVES 8

INGREDIENTS

1.2kg seedless watermelon
1 tsp fresh turmeric, grated
1 small knob of fresh ginger, grated
1 tsp ground coriander
1 tsp ground cumin
1 tbsp raw honey
1 red chilli
1 garlic clove
2 tbsp coconut oil
12 curry leaves
1 tsp cumin seeds
1/2 tsp black mustard seeds
2 kaffir lime leaves, finely sliced
sea salt and cracked black pepper, to taste
lime wedges, to serve 

HOW TO:

1. Take rind off watermelon. Cut the watermelon flesh into 3cm pieces, reserving the offcuts.
2. Put watermelon offcuts (approx. 200–300g) into a blender with turmeric, ginger, coriander, cumin, honey, chilli and garlic. Blend until smooth.
3. In a wok or pan heat the coconut oil and fry the curry leaves, whole cumin seeds and mustard seeds until they pop – it will not take long.
4. Add watermelon puree and kaffir lime leaves. Bring mix to the boil then simmer for 5 minutes.
5. Add diced watermelon to the pan and warm through tossing carefully for another 3 minutes. Adjust seasoning.
6. Serve warm or refrigerate in a sealed container overnight. Serve with lime wedges and fresh herbs.

NOTE: This curry goes beautifully with grilled prawns.