I’m all for trying new things and LOVE using as much of food as I possibly can in cooking - broccoli and cauliflower stalks are now a regular feature in a lot of my home cooking so when I heard of using banana skins, I was there raring to go!
Using banana peels in your cooking is not just another way of reducing waste, but they’re also pack full of nutritional goodness including vitamin A, C, magnesium and fibre!
Give this curry a go and see how delicious they can be!
- 3 banana skins
- 1 onion
- 2 garlic cloves
- 8 baby plum tomatoes
- 10g desiccated coconut
- 10g almond flakes
- 1 red pepper
- 200ml water
- 1tsp hot curry powder
- 1tsp ground turmeric
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- Soak the banana skins for at least half an hour (up to 3 hours is ideal).
- Finely dice the onions, tomatoes and crush the garlic. Fry them in a non-stick pan for 5 minutes until softened.
- Slice the red pepper and add them to the pan with the almond flakes and desiccated coconut.
- Drain the banana skins and finely slice them then add them to the pan. Cook for 10 minutes until fragrant and the coconut has caramelised slightly.
- Add the water and spices and simmer for half an hour.