An easy thai-style watermelon rind curry recipe made in instant pot with readily available ingredients A sustainable vegan curry that's oh-so-delicious.
Ingredients For Thai-Style Watermelon Rind Curry Recipe
12 gram Lemongrass chopped
15 Italian basil leaves divided
1 tablespoon Curry powder
0.25 teaspoon Turmeric powder
0.25 teaspoon Red chili powder optional
0.25 cup Water
2 tablespoon Sesame oil
120 gram Onion chopped into wedges/petals
250 gram Watermelon rind peeled and cut
1 Potato peeled and cut
1 Carrot peeled and cut
1.5 As required Tsp salt
0.5 cup Water
1 cup Coconut milk thick one
1 tablespoon Brown sugar
1 teaspoon Soy sauce
1 cup Jasmine/sticky rice rinsed and soaked for 10 minutes
Nutrition value
311
calories per serving
14 g Fat5 g Protein41 g Carbs7 g FiberOther
Current Totals
14 g Fat
5 g Protein
41 g Carbs
7 g Fiber
MacroNutrients
Carbs
41 g
Protein
5 g
Fiber
7 g
Fats
Fat
14 g
Vitamins & Minerals
Calcium
111 mg
Iron
4 mg
Vitamin A
1839 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
36 mcg
Vitamin B12
0 mcg
Vitamin C
15 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
76 mg
Manganese
1 mg
Phosphorus
124 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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