This Banana Peel Curry is a great way to use those banana peels you've been throwing out! You'd never know there's banana peels in it.
If you live in the United States, chances are you didn't know that you could eat banana peels. I didn't either until recently.
I saw a podcast with a British chef using banana peels in a BBQ banana peel pulled pork dish. Since I made a BBQ Jackfruit Sandwich recipe recently, I thought I'd create a Banana Peel Curry recipe.
It's a great way to use up your banana peels. Some fun ways to use bananas are in Campfire Stuffed Bananas or Banana Cream Pie Overnight Oats.
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Do Banana Peels Taste Good?
Banana peels are very mild tasting. In this banana skin curry recipe they have a slight banana flavor because I don't scrape all the banana goodness off.
Banana peels are a blank slate and soak up the flavors you add to them. They can have a chewy texture if you don't soak them long enough. For this curry they are soft and tender.
You'd never know there are banana skins in this recipe. It basically tastes like a cauliflower curry.
You might even think there was eggplant in it because the cooked banana skins look like cooked eggplant.
If you have a latex allergy, check with your doctor before eating banana peels. They contain proteins that are also found in latex.
🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Banana peels: Organic banana peels are best since they don't have pesticides. If you don't use organic bananas, make sure to thoroughly scrub them.
- Onion: Adds a sweet pungent flavor.
- Olive oil: Enhances flavors.
- Curry powder: Adds warm spices.
- Turmeric: Adds a warm peppery flavor.
- Garlic: Adds a pungent flavor.
- Ginger: Adds a warm spicy flavor.
- Coconut milk: Adds a rich creamy flavor. You could also use light coconut milk, but it won't be as thick and creamy.
- Cauliflower rice: For the veggie component. You could add your favorite veggies.
- Salt and pepper: Enhances the other flavors and adds flavor.
- Cilantro: Adds flavor. You could leave it off.
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🔪 Instructions
First off, I highly recommend buying organic bananas for this. Since I make smoothies daily, I used the banana peels from ripe bananas as shown below.
Step 1: Wash the banana peels thoroughly. Chop off ends.
I didn't scrape any remaining banana off because I figured it would add flavor to the curry. If you don't want any banana flavor, scrape the banana peels.
Step 2: Pour about 4 cups of water into a saucepan. Bring water to a boil. Turn off heat.
Step 3: Place raw banana peels in water and soak for about an hour.
Step 4: Drain the water from the soaking banana peels. Using a fork, press the tines down and shred banana peels lengthwise into thin strips with the interior of the banana skins facing you.
Then, chop into small bite-sized pieces.
Step 5: Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until translucent.
Step 6: Add minced garlic, fresh ginger, and spices to the frying pan. Cook 30 seconds.
Step 7: Add chopped banana peels to the mixture. Cook about 5 minutes.
Step 8: Add coconut milk and cauliflower rice. Simmer about 5 minutes, or until banana peels are tender and cauliflower rice is cooked through.
🥡 Storage
This vegan curry lasts about 5 days in an airtight container in the fridge.
❄️ Can I Freeze It?
Yes! After the Banana Peel Curry cools, spoon it into freezer safe zip lock baggies or containers. It will last for several months in the freezer.
📖 Variations / Additions
- Veggies: eggplant, mushrooms, broccoli, bell pepper
- Curry paste
- Serrano pepper or other spicy chile pepper
🍽 Serving
I served this over rice. You could also serve it over rice noodles, quinoa, or eat it as is.
*Don't forget to come back and leave your feedback and star rating.
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📋 Recipe
Banana Peel Curry
Ingredients
- 4 banana peels from ripe bananas
- 1 tablespoon olive oil
- ½ cup chopped onion
- 1 clove garlic minced
- 1 teaspoon minced ginger
- 1 tablespoon curry powder
- ½ teaspoon turmeric
- 13.5 ounces full fat coconut milk
- Salt and pepper
- 1 cup cauliflower rice fresh or frozen
- Chopped cilantro
Instructions
- Wash banana peels and chop off ends. It's unnecessary to scrape leftover banana off - it'll add flavor.
- Pour 4 cups of water into a saucepan. Bring to a boil. Turn off heat.
- Place banana peels in the hot water, cover, and let sit for an hour to soften.
- Drain water. Using a fork, shred peels lengthwise (with interior facing you), then chop into small pieces.
- In a large pan, heat olive oil on medium heat. Add chopped onion and cook until translucent.
- Add garlic, ginger, and spices. Cook 30 seconds.
- Add chopped banana peels. Cook about 5 minutes.
- Add coconut milk and cauliflower. Simmer about 5 minutes or until banana peels are soft and tender.
- Eat as is or serve over rice, rice noodles, or quinoa.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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