VEGAN MASALA CURRY!

With banana pee.

Say what?? An Indian curry made with banana peels? Yes! and oh so vegan!
Now, the best bananas to use for cooking their peels are the bananas number 1, 2 and 3, because you won’t need scrapping the white part inside the peels, resulting in more “meaty” peels. However, if you decide to use banana number 4, you will have to scrape the white inside part of the pell to prevent any sweetness in your dish. The bananas 5, 6 or 7 are not recommended for cooking savory dishes using their peels.

Enough chitchat! Here is the recipe!

• 3 large green banana peels, chopped or cut in strings
• 2 medium potatoes, diced
• 1 tablespoon of coconut oil
• 1 teaspoon of crushed coriander seeds
• 1 teaspoon of cumin seeds
• 1/2 teaspoon mustard seeds
• 1 medium onion, sliced lengthwise
• 1 tablespoon of ginger garlic paste (or 2 cloves of garlic and a thumb size ginger, both finely minced)
• 1 teaspoon of amchoor (mango powder)
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon fenugreek leaves (or powder)
• 1/2 teaspoon chili powder
• 1 cup chopped tomatoes
• 1 1/2 cup of coconut milk
• 1 cup water
• 1 teaspoon garam masala (optional)

Instructions

  • 1.
    Heat the oil in a pan
  • 2.
    Add the mustard seeds, cumin seeds, coriander seeds, stir until they start to pop
  • 3.
    Add the onions, stir until soft - about 6 minutes
  • 4.
    Add ginger garlic paste, stir for 1 minute
  • 5.
    Add banana peels, stir for 4 minutes
  • 6.
    Add the potatoes and water
  • 7.
    Add the cumin powder, turmeric powder, fenugreek, chili powder
  • 8.
    Let it simmer until potatoes are cooked but soft
  • 9.
    Add the coconut milk, cook for 3 minutes more
  • 10.
    Add garam masala
  • 11.
    Serve it with naan, roti or rice
  • 12.
    Can be frozen for up to 3 months
  • Print