01 Dec Banana Peel Curry

Banana Peel Curry

Looking to reduce your food waste? Save those banana peels! With a quick soak in hot water, peels are transformed to a soft blank canvas. Shredding the peels like you would pull chicken or jackfruit gives you a neutral plant-powered addition to this coconut curry. Add some aromatic seasonings, this curry will transform how you view banana peels! Served over rice, don’t skimp on the lime juice. The acidity livens up the dish and makes it simply craveable.  

Banana Peel Curry

Looking to reduce your food waste? Save those banana peels! With a quick soak and some aromatic seasonings, this curry will transform how you view banana peels! 🍌

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Servings 4

Ingredients

  

• 4 banana peels from ripe bananas ends removed
• 2 tablespoons avocado oil
• 1 small yellow onion chopped
• 1 cinnamon stick
• 2 large garlic cloves minced
• 2 inch fresh ginger peeled and minced
• 1 tablespoon curry powder
• 2 cups cauliflower florets bite-size
• 1 cup stock or water
• 1 13.3 ounce can coconut milk
• ¾ teaspoons sea salt
• 2 tablespoons cane sugar
• 2 tablespoons lime juice

Instructions

 

• Place banana peels in a large bowl of hot water, cover, and let sit for an hour to soften.
• Drain water. Using a fork, shred peels lengthwise with skin side down, then mince.
• In a large stockpot, heat avocado oil over medium heat. Add chopped onion and cinnamon stick and sauté until translucent. Add garlic, ginger, and curry powder. Sauté for 30 seconds or until fragrant.
• Add cauliflower, prepared banana peel, and stock. Bring to a gentle simmer, cover, and cook until cauliflower is tender about three to five minutes. 
• Stir coconut milk, salt, sugar, and lime juice and heat through. Adjust seasonings to taste and serve with basmati rice.
• Enjoy!

Keyword dairy free, gluten free, vegan

Recipe Provided by INFRA