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Nadiya Hussain’s Banana Peel Curry

Nadiya Hussain's banana peel curry is a masterclass in making best use of an ingredient commonly consigned to the bin. Next time you're making banana bread, keep hold of those skins and make this clever curry. Trust us, it's delicious!

From the book

Nadiya Hussain

Introduction

We have eaten banana peel our whole life, so we are in no way shocked or bamboozled by something like this. I know that is not normal for everyone, but if you are making banana bread or have kids like mine and go through bananas like they are going out of fashion, give this a try. It’s so easy and such a great way to use up something that pretty much everyone chucks way.

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Ingredients

Peels of 6 bananas
1 lemon, juice only
5 tbsp oil
2 onions, diced
1½ tsp salt
2 tbsp ginger paste
2 tbsp garlic paste
1 tomato, diced
2 tbsp tomato purée
3 tbsp garam masala
2 tsp chilli powder (optional)
300ml water
thinly sliced coriander, to serve

Method

Start by thinly slicing your banana peels and squeezing the lemon juice all over to stop the browning process a little. They will brown as soon as they are peeled – they are notorious for it – but that is okay.

Pour the oil into a medium non-stick pan and as soon as the oil is hot, add the onions and salt and cook till browned. As soon as the onions are soft and brown, add the ginger paste, garlic paste, tomato and tomato purée, cook for a few minutes and then add the garam masala and chilli powder and mix through.

Add the sliced banana peels and cook in the spices over a high heat for a few minutes. Pour in the water and cook over a medium heat, with the lid on, for 30 minutes. Take off the lid and cook now till the mixture is drier and not watery. Sprinkle over the coriander and serve.

Tip: Don’t throw away the lemon halves after
squeezing. Fill the cavity with bicarbonate
of soda, pop into a bowl and place in the back
of your fridge to capture any nasty fridge smells.

Reviews

4.5 out of 5 stars

6 Ratings

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6 Comments

    default user avatar Megan

    Liked the banana in it, but found 3tbsp if garam massalla odd. Trusted the recipe and went with it. But far too much. Wondered if it was a typo since usually its no more than about 2tsp for this quantity. Made curry from scratch for quite a few years now and always just used a tsp or 2.

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    default user avatar Sharon

    This an amazing recipe so quick and easy and all my vegetarians love it thank you x

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    default user avatar Moyra Reynolds

    Far too hot! I’ll definitely reduce the chilli next time.

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    default user avatar Sharon

    Really easy and quick all the family loved it, great for vegetarians aswel

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    default user avatar Jojo

    I was very intrigued by this recipe however it is surprisingly good, I will make it again. I made banana and peanut butter icecream with the banana middles

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From the book: Cook Once, Eat Twice

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