Banana peel curry
- Prepare
- 30 mins to 1 hour
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
A crafty way of using up banana peel, pairing it with warming, aromatic herbs and spices and serving on crisp ciabatta.
Ingredients
For the coleslaw
- white cabbage: ¼ white cabbage, shredded
- carrot: 1 carrot, peeled and shredded
- red onion: ½ red onion, finely sliced
- yoghurt: 2 heaped tbsp vegan yoghurt or vegan mayonnaise
- mustard seeds: 1 tsp mustard seeds
For the curry
- bananas: 2 bananas
- turmeric: 1 tbsp ground turmeric
- vegetable oil: 1 tbsp vegetable oil
- chilli: ½ red chilli, finely chopped
- red onion: 1 red onion, finely sliced
- ginger: 2cm ginger, peeled and grated
- cumin: 1 tsp ground cumin
- curry paste: 1 tsp Thai curry paste
- black pepper: salt and ground black pepper
- lemon: ½ lemon, juice only (optional)
To serve
Method
To make the coleslaw, mix all the ingredients together until well combined, then set aside.
To make the curry, peel the bananas and scrape the remaining flesh from the skins. Slice the skins into 5cm/2in long matchsticks and wash them inder the tap. Pat dry with kitchen paper and place in a bowl with half the turmeric. Cover with water and let them soak for a minimum of 30 minutes and up to 6 hours to soften the skin.
Heat the oil in a frying pan on medium heat. Once, hot add the chilli and onion and fry gently for 5 minutes until soft. Add the ginger, remaining turmeric, cumin and curry paste. Fry gently for further minute.
Drain the banana skins and add them to the pan. Fry for another minute then add 300ml/12fl oz of water.
Bring to the boil, reduce to a gentle simmer and cook for 10–12 minutes. Season with salt and pepper to taste and a squeeze of lemon juice if needed.
Meanwhile, toast the ciabatta.
Serve the curry on the toasted bread, topped with the coleslaw and coriander leaves.
