Photo by Hannah Burne

A watermelon curry? Wait, what?! This is not a typo, but rather a lovely surprise for your taste buds – a traditional dish from the state of Rajasthan, and a great conversation starter. Get your family or friends to try and guess what the main ingredient of this dish is!


Prep time: 15 mins
Cook time: 25 mins
Serves: 4

Nut free Gluten free


  • 7 cups watermelon cubes
  • 1 tbsp oil
  • 3 garlic cloves, sliced
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp paprika powder
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 2 tbsp lime juice
  • 1 tbsp cane sugar
  • 1 tea sea salt
  • A pinch of cayenne


Place 2 cups of watermelon cubes in a blender and process into a sauce.

Heat a medium saucepan and add the oil. Sear garlic, coriander, cumin, and mustard seeds on medium heat for 3 minutes.

Add watermelon sauce, paprika, chilli powder, and turmeric. Bring to a boil, then lower heat and simmer for 10 minutes.

Add 5 cups of watermelon cubes, lime juice, sugar, and salt. Cook for 10 minutes on medium heat.

Serve over rice.


Pairs wonderfully with a dollop of Raita or Cashew Yogurt.




Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media 😍


Subscribe to my Recipe of the Week list to get a fresh, plant-based recipe straight to your inbox, each week!


Looking for more recipes?

Click here to get your printed or electronic copy of my new cookbook!

100 vegan recipes from my food journeys around the world.