This simple, light Rajasthani Inspired Watermelon Cashew Curry is sure to impress your taste buds. It’s the perfect combination of sweet and spicy, with added texture and nuttiness from the cashews.
1 small watermelon, cubed and divided
1 large shallot, sliced
4 garlic cloves, finely chopped
1 teaspoon cumin
1/2 teaspoon coriander
1 tablespoon turmeric
1/4 teaspoon cayenne
1/8 teaspoon allspice
1/4 teaspoon pepper
1/8 teaspoon salt, add more to taste
1 tablespoon lemon juice
1/4 cup cilantro
1 cup cashews, optionally roasted
Halve the watermelon and chop into bite-sized cubes. Add one half to the blender and blend. Keep the other half aside.
Sauté the shallot until translucent. Add the garlic, cumin, coriander, turmeric, cayenne, and allspice and heat until fragrant – about a minute.
Add the watermelon juice and simmer until about half of the liquid has evaporated. It should have a similar consistency to a thick tomato sauce. Add lemon juice and salt to taste. Add cilantro, watermelon cubes, and cashews. Heat for another two minutes and serve over white rice or stir-fried cauliflower rice.