Looking to reduce your food waste? Save those banana peels! With a quick soak in hot water, peels are transformed to a soft blank canvas. Shredding the peels like you would pull chicken or jackfruit gives you a neutral plant-powered addition to this coconut curry. Add some aromatic seasonings, this curry will transform how you view banana peels! Served over rice, don’t skimp on the lime juice. The acidity livens up the dish and makes it simply craveable.
- 4 banana peels from ripe bananas, ends removed
- 2 tablespoons avocado oil
- 1 small yellow onion, chopped
- 1 cinnamon stick
- 2 large garlic cloves, minced
- 2” fresh ginger, peeled and minced
- 1 tablespoon curry powder
- 2 cups cauliflower florets, bite-size
- 1 cup stock or water
- 1 13.3 oz can coconut milk
- 3/4 teaspoon sea salt
- 2 tablespoons cane sugar
- 2 tablespoons lime juice
- Place banana peels in a large bowl of hot water, cover, and let sit for an hour to soften.
- Drain water. Using a fork, shred peels lengthwise with skin side down, then mince.
- In a large stockpot, heat avocado oil over medium heat. Add chopped onion and cinnamon stick and sauté until translucent. Add garlic, ginger, and curry powder. Sauté for 30 seconds or until fragrant.
- Add cauliflower, prepared banana peel, and stock. Bring to a gentle simmer, cover, and cook until cauliflower is tender about three to five minutes.
- Stir coconut milk, salt, sugar, and lime juice and heat through. Adjust seasonings to taste and serve with basmati rice.
SERVES 4 • TOTAL TIME: 35 MINS • GLUTEN-FREE, DAIRY-FREE, VEGAN
Recipe provided by INFRA.