Cauliflower and Banana Skin Curry
Servings: 4 Servings
Print Recipe
Ingredients
- 3 large organic banana peels, stems and bottom ends removed
- 1 small cauliflower and tender leaves trimmed into bite-size florets, about 5 cups
- 1 1/4 teaspoons ground turmeric
- 1/4 medium sized red onion peeled and finely chopped
- 1 1/2 inch piece fresh ginger, peeled and sliced into thick coins peeled and sliced into thick slices
- 1 fresh red chile such as bird’s-eye or Fresno quartered
- 4 large garlic cloves peeled and roughly chopped
- 1 small bunch cilantro stems separated and reserved, leaves chopped
- 3/4 teaspoon ground cinnamon
- 1 tablespoon vegetable oil
- 2 tablespoons tomato paste
- 1 13 ounce can can full-fat coconut milk
- 21/2 tablespoons lemon juice
- 1 1/2 teaspoons granulated sugar
- 2 teaspoons stevia seasoning plus more to taste or any salt free seasoning
- Cooked rice or flatbread (such as naan or roti) for serving (optional)
Instructions
- Bring a large pot of water to a full boil.
- Place the banana peels in a medium-large mixing bowl. cover with the boiling water. Reserve the rest for cooking the cauliflower.
- Boil the cauliflower and leaves for 5 to 7 minutes or until tender.
- Gently stir 1/2 teaspoon turmeric into the bowl with the banana peels . Let them sit until softened and cool enough to handle, around 30 minutes.
- Drain the cauliflower and set aside.
- Prepare the curry paste: Place the red onion, ginger, garlic and chile into a blender. Add the cilantro stems, cinnamon and remaining 3/4 teaspoons turmeric. Add 1/4 cup of the coconut milk or just enough to blend ingredients into a paste. Blend until smooth. Set aside.
- Drain the banana skins and squeeze out any excess liquid. Cut them into bite sized pieces. and set aside.
- Heat the oil in a wok or medium sized skillet over medium-low heat. When the oil is hot, add the curry paste and stir fry for 7 minutes.
- Add the tomato paste and cook, stirring, for 3 minutes. Add the rest of the coconut milk, the lemon juice, and sugar. Stir gently until well mixed. Cook, uncovered, for 5 minutes, to allow the sauce to deepen and thicken a bit.
- Add the banana skins and stir in. Reduce heat and let curry simmer for another 10 minutes, or until the sauce has thickened and the banana skins are soft. Add the cauliflower florets and leaves and cook until well heated.
- Taste and adjust for seasoning as needed. Garnish with the reserved chopped cilantro leaves and serve with rice and naan bread, if desired.