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Banana Peel Curry
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.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
soaking
1
hour
hr
Total Time
1
hour
hr
25
minutes
mins
Course:
Main Course
Cuisine:
Indian inspired
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
4
Calories:
245
kcal
Author:
Willow Moon
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
Calories:
245
kcal
|
Carbohydrates:
8
g
|
Protein:
3
g
|
Fat:
24
g
|
Saturated Fat:
19
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Sodium:
26
mg
|
Potassium:
394
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
15
IU
|
Vitamin C:
22
mg
|
Calcium:
40
mg
|
Iron:
4
mg