Vegan banana peel curry
-
2 persons -
30 min
Ingredients 2
- 2 organic banana peels
- 1 tsp turmeric
- 1 onion
- 2 cm ginger
- 1 red chilli pepper
- 1 tbsp garam masala curry powder
- 1 tbsp desiccated coconut + extra for serving
- 200 ml water
- 200 ml Provamel Pbay coconut + extra for serving
- fresh coriander leaves
preparation 30 min
- Discard the ends of the banana skins and let the skins soak in a bowl with ¼ tsp of the turmeric for a few hours. (If you're peeling the bananas for breakfast or a smoothie, you can leave the banana skins in a bowl of water for 6-8 hrs, then use the skins to make dinner.)
- Peel and finely slice the onion. Peel and grate the ginger. Finely chop the chilli pepper. Drain the banana skins and slice them.
- Melt 1 tbsp coconut oil in a deep frying pan over a medium-high heat. Add the garam masala curry powder and the remaining turmeric and leave to sizzle, stirring for 30 secs. Add the onion, ginger and chilli and stir-fry for a view seconds till the aromas come free.
- Add the banana skins and the desiccated coconut with a pinch of salt. Cook and stir for 2-3 mins.
- Pour in 200 ml water and simmer for 10-15 mins till the banana skins are tender and the dish is fairly dry. Add the Provamel Pbay Coconut and stir through (don’t let it cook), taste and add a pinch more salt if you think it needs it. Take off the fire.
- Serve the banana skin and coconut curry with freshly cooked rice, a spoonful of Provamel Pbay Coconut and a garnish of coriander leaves and desiccated coconut.
