Nigella Banana Skin Curry Recipe [GUIDE]

Banana skins aren’t exactly the first thing that comes to mind when you think of cooking, right? I get it-most of us, myself included, have probably tossed those peels into the compost bin without giving them a second thought. But Nigella Lawson, who has an amazing talent for making us look at everyday ingredients in a completely different way, decided to turn the humble banana peel into a culinary star. Yes, you read that correctly-banana peel curry.

Nigella’s "Banana Skin Curry" isn’t just a quirky recipe; it’s an inventive and sustainable dish that repurposes something we usually throw away into something delicious and flavorful. It’s also a great example of how to get creative with ingredients. I mean, a banana skin curry? It’s a bold move and that’s exactly why I had to try it. The combination of familiar curry flavors paired with something so unexpected was bound to be fascinating. Spoiler: It was a total revelation!

The beauty of this dish lies in its texture. The banana skins soften as they cook, taking on the flavors of the curry sauce and they become rich and tender-similar to something like jackfruit or mushrooms which is often used as a meaty substitute. So, not only is it a sustainable recipe but it’s also a perfect way to introduce more plant-based meals into your routine.

Nigella Banana Skin Curry Recipe

Ingredients Needed

Here’s where things get interesting. To make Nigella’s Banana Skin Curry, you’ll need the usual suspects for a curry but with that twist of banana skins. Here’s what you’ll need:

• Banana skins – Obviously! You’ll need a couple of ripe bananas. The peels are the stars of the show, so don’t throw them away. Choose bananas that are ripe but not too overripe as you want the peels to be tender but not mushy.
• Onion – A base ingredient in many curries. It gives that savory depth of flavor and a touch of sweetness.
• Garlic and ginger – These two are a must in any curry. They add that aromatic, zesty heat that makes the curry irresistible.
• Curry powder – The essence of the dish! You can either use a pre-made curry powder or make your own blend with turmeric, cumin, coriander and a pinch of cinnamon. It’s a quick way to bring the dish to life.
• Tomatoes – They provide acidity and juiciness, making the curry rich and saucy.
• Coconut milk – This adds creaminess and smoothness, balancing out the heat and spices.
• Green chilies – If you like your food spicy, this is the way to go. They’ll give your curry a nice kick.
• Coriander – Fresh coriander (cilantro) to garnish which really elevates the flavor and adds that refreshing, herbaceous note.
• Oil – For sautéing. Nigella usually recommends vegetable or sunflower oil but you could go with coconut oil for an extra tropical vibe.
• Salt and sugar – Just to balance everything out.

Equipment Needed

You won’t need anything too fancy for this recipe but there are a few essentials that will make your life easier:

• A sharp knife – For chopping up the banana peels. Trust me, it’s worth investing in a good kitchen knife, especially when you’re working with something unconventional like banana skins. The texture can be a bit tough and having a sharp knife helps.
• A frying pan or wok. Something big enough to cook the curry, where you can sauté and simmer everything in one pot.
• A spatula or wooden spoon. To stir things around and make sure nothing sticks to the pan.
• A chopping board – Obviously, to handle the banana skins. It’ll be a bit slippery, so take your time with the chopping.
• A lid for your pan. This helps to simmer the curry and let the flavors meld together.
• A bowl for serving. You’ll want to serve this curry piping hot with a side of rice or naan.

Instructions To Make Nigella Lawson’s Banana Skin Curry

Ready to dive in? The process is surprisingly simple for a dish that feels so out-of-the-box. Here’s how to put it all together:

1. Prepare the banana skins: Start by peeling the bananas. You’ll want to give the skins a good rinse to remove any wax or residue. Once clean, cut off the ends of the peels and slice them into strips. Be sure to remove the tough inner fibers (the white stuff inside) as it can be a bit chewy. The remaining skin should be soft and tender once it’s cooked.
2. Sauté the onions, garlic and ginger: Heat a couple of tablespoons of oil in your pan over medium heat. Add your chopped onions and sauté them until they’re soft and golden. Toss in the garlic and ginger and stir for another 30 seconds until they’re fragrant.
3. Add the spices: Now it’s time for the magic! Add the curry powder and cook for 1-2 minutes, allowing the spices to release their oils and become fragrant. This step builds the flavor base for your curry.
4. Cook the banana skins: Add the sliced banana skins to the pan and stir them into the spice mix. Let them cook for a few minutes, so they begin to soften and take on the curry flavor.
5. Add the tomatoes and coconut milk: Pour in your chopped tomatoes and coconut milk. Stir everything together, making sure the banana skins are coated in the rich, spicy sauce.
6. Simmer and cook: Cover the pan with a lid and let everything simmer for about 20 minutes, stirring occasionally. This gives the banana skins time to soften and absorb the flavors. If you prefer a thicker curry, you can simmer it longer or if you want a saucier curry, add a splash of water or vegetable stock.
7. Season: Taste the curry and adjust the seasoning. Add salt and sugar to balance the flavors and throw in some fresh coriander leaves for a bit of brightness.
8. Serve: Once the curry is thick and flavorful, serve it hot with rice or naan on the side. It’s a comforting and hearty dish with a truly unique twist.

What I Learnt

So, what did I learn from this cooking experiment? First off, banana peels are not only edible but they’re pretty darn good when treated right. The texture is surprisingly satisfying-soft, tender and yet firm enough to hold its shape in a curry. The banana skin really soaks up the curry sauce, adding layers of flavor that I never expected.

Another thing I took away from making Nigella’s Banana Skin Curry is the power of repurposing ingredients. We’re so used to discarding things that seem ’inconvenient’ or “unappetizing”, but with a little creativity, we can turn scraps into something wonderful. This is a dish that screams sustainability while still being full of flavor. It’s a reminder to think outside the box when cooking.

I learned that sometimes, the most unexpected ingredients can be the most delicious. I never thought I’d be saying this but banana skins have earned a spot in my kitchen.

FAQs

What Is Nigella Lawson’s Banana Skin Curry All About?

Oh, it’s such a quirky, flavorful dish! Nigella Lawson’s Banana Skin Curry is a twist on the usual curry, using the peels of ripe bananas instead of the usual veggies or meat. It’s an inventive way to use something you’d typically throw away, and it’s surprisingly delicious. The banana skin absorbs all the spices and flavors, creating a rich and unique curry experience.

Can You Actually Eat Banana Skins In Curry?

Yes, you totally can! I know it sounds a bit out there, but trust me, banana skins are edible. They’re packed with nutrients and have a texture similar to certain vegetables when cooked properly. Nigella’s recipe makes them tender and flavorful with all those beautiful spices, so it’s definitely a dish you won’t regret trying. Plus, it’s a great way to reduce food waste!

What Do I Need To Make Nigella’s Banana Skin Curry?

You don’t need too much, but it’s all about those rich, aromatic flavors. You’ll need ripe bananas (of course!), onions, garlic, ginger, curry powder, cumin, turmeric, tomatoes, and coconut milk. The banana skins take center stage, but the spices and coconut milk add that creamy, dreamy texture. If you’ve never cooked with banana skins, just make sure you wash them well before using!