No the title is not a mistype! This thermomix watermelon chickpea curry (rajasthani style) is inspired from my daughter Diana’s mission trip to India earlier this year. She messaged me that she had a watermelon curry and I may have laughed and said “yeah sure Diana – I think the jet lag & language barrier has you a little mixed up!” But then I was sent a menu that explicitly told me it was watermelon curry. (Good serving of humble pie given!)
So I set out to find some recipes and when she came home we spent some time taste testing different recipes. We finally ended up really enjoying this recipe from Healing Tomato. The ingredients are all but the same but the method has been adapted for use in the thermomix. If you leave it to “rest” in your thermoserver while cooking your rice – like any curry, the flavours just develop some more.
- 250g watermelon flesh
- 30g olive oil
- ½ tsp yellow mustard seeds
- 1 tsp black mustard seeds
- 1 tsp cumin, seeds
- 1 tsp Thai Chili crushed (sub: jalapeno peppers)
- 1 tsp garlic, powder
- 1 tsp ginger, ground
- 1 tsp red chilli, ground
- 1 tsp turmeric ground
- 5-7 curry leaves
- 400g can chickpeas, drained
- 1 tsp salt
- 1 tsp cumin, ground
- ½ tsp garam masala
- Place watermelon in TM bowl and puree 5 sec / speed 6. Set aside.
- Add oil and heat TM bowl 1 min / Varoma / speed 1.
- Add yellow and black mustard seeds and cook 45 sec / Varoma / speed 1.
- Add cumin seeds, Thai chilli, garlic, ginger, chilli powder, turmeric, curry leaves and chickpeas and cook 1 min / 80°C / speed 1 / Reverse.
Add crushed watermelon, salt, ground cumin and garam masala and cook
10 mins / 100°C / speed 1 / Reverse.
- Remove curry leaves.
- Serve with naan and rice.
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