Banana Skin Curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This dish minimises waste within your home, transforming your post smoothie bowl banana skins into an aromatic and fragrant Banana Skin Curry. Suitable for vegans and those following a Paleo diet.
Ingredients
  • The skins of 3 large bananas (washed and soaked in a bowl of water with ¼ tsp ground turmeric)
  • 2 cloves garlic (peeled and minced)
  • 2" piece root ginger (peeled and shredded, reserve 1 tsp finely shredded)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp fine Himalayan pink salt (if coarse grind)
  • ¼ tsp ground turmeric
  • 1 tbsp coconut oil
  • 1 tsp yellow mustard seeds
  • 1 tsp nigella seeds
  • 1 small onion (diced)
  • 10 curry leaves
  • 1 red chilli (finely sliced)
  • ¼ cup desiccated coconut or ground almonds
  • 2 tbsp to ¼ cup fresh water
  • A squeeze of lime juice (optional)
  • 4 tbsp fresh coriander (roughly chopped)
Instructions
  1. Start by thoroughly washing your banana skins removing the woody stalks. Fill a bowl with water and ¼ tsp of ground turmeric and soak your banana skins for 30 minutes to help preventing the from darkening and to soften them a little.
  2. Remove your banana skins from the water and slice off any large blackened, dark spots from the peels if there are any. You can either finely slice your banana skins or roughly chop them. Personally, I prefer them roughly chopped.
  3. In a pestle and mortar grind your garlic, root ginger (reserve 1 tsp for later), cumin, coriander, Himalyan pink salt, and ground turmeric into a paste.
  4. Next add your coconut oil to a frying pan or cast iron skillet and then add yellow mustard seeds, and nigella seeds. Cook on a low-medium heat until the seeds begin crackle and jump around the pan. Add your chopped onion, spice paste, curry leaves, and onion. Sauté for 1-2 minutes before adding your banana peels, reserved shredded ginger, sliced red chilli, and desiccated coconut.
  5. Add 2 tbsp of water and reduce to a low heat. Cook until the banana peels are soft but tender to the bite and the moisture has dried from the pan. If you prefer a more moist curry then you may prefer to add ¼ of a cup of water when cooking.
  6. Squeeze over a little lime juice and serve with a garnish of fresh coriander.
Notes
* Prep time includes a 30 minute soaking time for your banana skins.
**All cup measurements used are UK cup measurements and so 1 cup = 250ml.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/banana-skin-curry/