Banana peel curry
Description
A crafty way of using up banana peel, pairing it with warming, aromatic herbs and spices and serving on crisp ciabatta.
Ingredients
- ¼ white cabbage, shredded
- 1 carrot, peeled and shredded
- ½ red onion, finely sliced
- 2 heaped tbsp vegan yoghurt or vegan mayonnaise
- 1 tsp mustard seeds
- 2 bananas
- 1 tbsp ground turmeric
- 1 tbsp vegetable oil
- ½ red chilli, finely chopped
- 1 red onion, finely sliced
- 2cm ginger, peeled and grated
- 1 tsp ground cumin
- 1 tsp thai curry paste
- salt and ground black pepper
- ½ lemon, juice only (optional)
- 2 ciabatta loaves (4 large slices of sourdough)
- handful coriander leaves
Directions
- To make the coleslaw, mix all the ingredients together until well combined, then set aside.
- To make the curry, peel the bananas and scrape the remaining flesh from the skins. Slice the skins into 5cm/2in long matchsticks and wash them inder the tap. Pat dry with kitchen paper and place in a bowl with half the turmeric. Cover with water and let them soak for a minimum of 30 minutes and up to 6 hours to soften the skin.
- Heat the oil in a frying pan on medium heat. Once, hot add the chilli and onion and fry gently for 5 minutes until soft. Add the ginger, remaining turmeric, cumin and curry paste. Fry gently for further minute.
- Drain the banana skins and add them to the pan. Fry for another minute then add 300ml/12fl oz of water.
- Bring to the boil, reduce to a gentle simmer and cook for 10–12 minutes. Season with salt and pepper to taste and a squeeze of lemon juice if needed.
- Meanwhile, toast the ciabatta.
- Serve the curry on the toasted bread, topped with the coleslaw and coriander leaves.
