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Banana Skin Curry

Banana Skin Curry

Adam Ross
Serves 2
Prep time: 40min
Cooking time: 20min
Banana skins are of course naturally rich in potassium and the other trace minerals; chromium, copper, fluoride, manganese, selenium, and zinc. They’re also rich in B vitamins too. People living in South East Asia and India eat typically cook their banana skins into cakes, desserts, and of course – even curries which is where Georgie Greens of the Stone Age got her idea from.

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  • 1.

    Start by thoroughly washing your banana skins removing the woody stalks. Fill a bowl with water and ¼ tsp of ground turmeric and soak your banana skins for 30 minutes to help preventing the from darkening and to soften them a little.

  • 2.

    Remove your banana skins from the water and slice off any large blackened, dark spots from the peels if there are any. You can either finely slice your banana skins or roughly chop them. Personally, I prefer them roughly chopped.

  • 3.

    In a pestle and mortar grind your garlic, root ginger (reserve 1 tsp for later), cumin, coriander, Himalyan pink salt, and ground turmeric into a paste.

  • 4.

    Next add your coconut oil to a frying pan or cast iron skillet and then add yellow mustard seeds, and nigella seeds. Cook on a low-medium heat until the seeds begin crackle and jump around the pan. Add your chopped onion, spice paste, curry leaves, and onion. Sauté for 1-2 minutes before adding your banana peels, reserved shredded ginger, sliced red chilli, and desiccated coconut.

  • 5.

    Add 2 tbsp of water and reduce to a low heat. Cook until the banana peels are soft but tender to the bite and the moisture has dried from the pan. If you prefer a more moist curry then you may prefer to add ¼ of a cup of water when cooking.

  • 6.

    Squeeze over a little lime juice and serve with a garnish of fresh coriander.

  • 7.

    * Prep time includes a 30 minute soaking time for your banana skins. *

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