Cauliflower and banana peel curry recipe

Name: Cauliflower and banana peel curry recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian, Indian
Ingredients: 3 banana peels; Cauliflower florets, bite-sized plus leaves; 1 tsp turmeric powder; Salt, as per taste; 4 banana shallots (echalion), peeled and chopped; 4 garlic cloves; 1-1 ½ inch ginger, peeled and sliced; 1 bunch coriander leaves with stalks; 1 fresh red chilli, chopped; 1 tsp cinnamon powder; 2 tbsp tomato paste; 400 ml full-fat coconut milk; 2 ½ tsp lemon juice; 1 1/2 tsp sugar; 2 tsp sea salt; Vegetable oil for cooking

11 steps

Prep:20minCook:20min

For those of us who are unconvinced with banana peels, here are a few words of encouragement by the domestic goddess from the show, “I assure you that you would never guess my banana skin curry had banana skins in it. You wouldn’t even think bananas.” She describes the banana peel texture as ‘velvety’ that soak up the spices and seasoning of the curry beautifully.

Updated at: Wed, 29 Nov 2023 15:56:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories714.5 kcal (36%)

Total Fat49.4 g (71%)

Carbs70 g (27%)

Sugars37.2 g (41%)

Protein10.9 g (22%)

Sodium1924.4 mg (96%)

Fiber12.5 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3banana

peels

Cauliflower florets

bite-sized plus leaves

1 tspturmeric powder

salt

as per taste

4banana shallots

echalion, peeled and chopped

4garlic cloves

1 inchginger

peeled and sliced

1 bunchcoriander leaves

with stalks

1fresh red chilli

chopped

1 tspcinnamon powder

2 Tbsptomato paste

400mlfull-fat coconut milk

2 ½ tsplemon juice

1 ½ tspsugar

2 tspsea salt

vegetable oil

for cooking

Instructions

Step 1

In a large bowl, put the banana peels and pour in enough water to cover the peels. Add a little turmeric powder and salt, cover the bowl with a lid and let the peels soak until the water comes to room temperature.

Step 2

• In another bowl, add roughly chopped garlic, banana shallots, ginger, coriander stalks, fresh red chilli, cinnamon powder and turmeric powder. Blend this into a smooth paste.

Step 3

• In a wok, add a teaspoon of oil and fry the paste for seven minutes.

Step 4

• Stir in the tomato paste, combine it with the curry paste and let it cook for three minutes.

Step 5

• Add full-fat coconut milk and mix it well with the paste.

Step 6

• Squeeze half a lemon and season the curry with sea salt and sugar.

Step 7

• Cook, uncovered, letting it bubble, reduce and thicken a little for five minutes.

Step 8

• Drain the banana skins, squeezing out excess liquid, and either chop them into slightly smaller than bite-sized pieces or take a fork and, with the interior of the banana skins facing you, press the tines into the top and push all the way down so that you have long thin strips.

Step 9

• Add the skins to the pan/wok, and simmer for a further 10 minutes, or until the sauce has thickened and the banana skins are soft.

Step 10

• Tip in the cauliflower florets and leaves and continue to cook until they’re hot all the way through.

Step 11

• Taste to check salt and then garnish with chopped coriander leaves.

View on Nigella Lawson

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