Vegan banana peel curry

  • 2 persons
  • 30 min
Soya With Coconut <br>Free From Sugars


  • 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

30 min

  1. 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.)
  2. Peel and finely slice the onion. Peel and grate the ginger. Finely chop the chilli pepper. Drain the banana skins and slice them.
  3. 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.
  4. Add the banana skins and the desiccated coconut with a pinch of salt. Cook and stir for 2-3 mins.
  5. 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.
  6. 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.

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