Banana Peel Curry
By The Felix Project
Published on 03 March 2023
Yes, you read right, this curry is made with leftover banana peel. This tasty low waste recipe from food redistribution charity The Felix Project’s head chef, Leon Aarts, shows us how to use one of the UK’s most wasted food items – bananas. Around 1.4million bananas are wasted everyday in the UK, but this dish proves how versatile they truly are. Mix shredded banana peel with warming ginger and fragrant yellow curry paste for a moreish no-waste curry. Top with coconut yoghurt and fresh coriander for a speedy midweek meal. Look no further. Try Leon’s Banana Tarte Tatin next.Time and servings
30 minsTotal time
2Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 10 g of coriander leaves, to serve
- 120 g of basmati rice
- 2 tbsp of vegan yoghurt (optional)
- 1 tbsp of vegetable or sunflower oil
- 1 onion, finely sliced
- 2 bananas, peel only, cut to 5cm long strips, discarding the stalks
- 1 tbsp of ground turmeric
- 1 tsp of yellow thai curry paste
- 1 tsp of ground cumin
- 0.5 red chilli, finely chopped
- 2 cm of ginger, grated
Method
Step 1
Wash the banana peel then put in a large bowl with half the turmeric and pour over just enough cold water to cover, stir to coat then set aside for 30 mins, or up to 6 hours.Step 2
Heat the oil in a pan over a medium heat. Add the onion and chilli and fry for 5 mins, until softened. Add the ginger, remaining turmeric, curry paste and cumin and fry for 1 min.Step 3
Stir in the drained banana peel and fry for 1 min, pour over 300ml water and simmer for 10-12 mins until the peel is cooked through and tender. Season to taste.Step 4
Meanwhile, add the rice to a pan of salted boiling water and cook for 10 mins, until cooked through, and drain.Step 5
Serve the curry with rice, yoghurt, if using, and coriander leaves.