Eat a lot of bananas? Throwing out your banana skins? Why not make a curry instead!
Cooking with banana skins? Why not? Banana skins add a tangy sweetness to any dish that is unique and irresistible. If cooking with banana skin is a bit too adventurous for you, you can use eggplant instead.
Time: 1 hour
*Adapted from a recipe by Nigella Lawson
3 large banana peels, stems removed
1 small cauliflower, cut into bite-size florets (about 5 cups)
1 1/4 teaspoons ground turmeric
1/4 pound red onion, peeled and roughly chopped
1 (1 1/2-inch) piece fresh ginger, peeled and sliced into thick circles
1 fresh red chilly, quartered
4 large garlic cloves
1 small bunch cilantro, stems and leaves separated and chopped
3/4 teaspoon ground cinnamon
1 tablespoon canola oil
2 tablespoons tomato paste
1 (13-ounce) can coconut milk
2 1/2 tablespoons lemon juice
1 1/2 teaspoons granulated sugar
2 teaspoons salt free seasoning or seasoning of your choice plus more to taste
Cooked basmati rice
Naan flatbread, optional
Place the banana peels in a medium sized bowl. Cover with boiling water. Stir in ½ teaspoon turmeric. Let sit for about 30 minutes to soften.
Add the cauliflower florets to a pot of boiling water and boil until tender, about 5-7 minutes. After it is cooked, drain well and set aside.
Prepare the curry paste: Place the red onion, ginger, garlic and chillies into a blender or deep container for an immersion blender. Add the cilantro stems, cinnamon and remaining 3/4 teaspoon turmeric. Blend until mixture becomes a smoothish paste. This may take a while and you will have to scrape down the blender a few times to ensure all ingredients are incorporated.
Drain the banana skins, squeeze out any excess liquid, and chop them into small bite sized pieces
Heat the canola oil in a wok or medium skillet over medium low. When the oil is hot, add the curry paste and stir fry for 7 minutes.
Stir in the tomato paste and cook, stirring, for 3 minutes. Add the coconut milk, lemon juice, sugar and seasonings. Stir very well and cook, uncovered, for 5 minutes, to let the curry reduce and thicken a bit.
Add the banana skins to the wok, and lower the heat. Bring to a simmer for another 10 minutes, or until the sauce has thickened and the banana skins are soft. Add the cauliflower florets and cook until well heated.
Taste test and add more seasoning if desired. Scatter the chopped cilantro leaves over the curry and serve hot with rice and flatbread.