Watermelon peel curry

Ingredients for 3 servings:

• 600 g peels (watermelon peels)
• 2 tbsp rapeseed oil
• 100 g onion(s), red
• 200 g bell pepper(s), red
• 3 tsp Thai curry powder
• 3 tsp paprika powder
• 1 tsp, leveled cumin powder
• ½ tsp turmeric powder
• 1 tbsp ginger root
• ¼ tsp cinnamon powder
• ½ tsp Pul Biber
• 300 ml vegetable stock
• 1 dashes lime juice or lemon juice
• some sauce thickener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan, vegetarian

Remove the outer green rind from the watermelon rind with a vegetable peeler. Cut the light green flesh into medium-sized cubes. Slice the peeled onion. Wash, halve, deseed, and dice the bell pepper. Gently heat the oil in a pan and lightly sauté the onion slices. Add all the dry spices and the grated ginger and fry briefly. Mix in the diced melon flesh and pour in the broth. Simmer gently for about 20-25 minutes, until the flesh is almost cooked. Add the diced bell peppers and simmer for another 5 minutes. Season to taste with lime juice and a little salt, if desired, and thicken with a little sauce thickener. Serve with rice.