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

Ingredients: 4 banana peels from ripe bananas 1 tablespoon olive oil ½ cup chopped onion 1 clove garlic minced 1 teaspoon minced ginger

Ingredients: 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

Ingredients: 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

Wash banana peels and chop off ends. It's unnecessary to scrape leftover banana off - it'll add flavor.

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.

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.

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.

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.

Simmer about 5 minutes or until banana peels are soft and tender. Eat as is or serve over rice, rice noodles, or quinoa.

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