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banana peel curry recipe.

 

🍌 Upcycled Banana Peel Curry Recipe (Zero-Waste & Vegan)

Yes, you can eat banana peels! This delicious Indian-style banana peel curry is a creative way to reduce kitchen waste and enjoy a fiber-rich, flavorful, and completely vegan dish.

Make a delicious banana peel curry with this zero-waste vegan recipe! Packed with flavor and perfect for sustainable cooking using upcycled banana skins.

🌍 Why Eat Banana Peels?

Most people toss banana skins — but they’re rich in fiber, antioxidants, and potassium. When cooked properly, they become soft and absorb flavors beautifully. This upcycled banana peel curry is a sustainable, healthy, and surprisingly delicious dish inspired by South Indian and Bengali cooking traditions.

🍛 Ingredients:

  • 2 ripe banana peels (washed and scraped)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 inch ginger, grated
  • 1 green chili (optional), sliced
  • 1 small tomato, chopped
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp ground coriander
  • 1/2 tsp garam masala or curry powder
  • Salt to taste
  • 2 tbsp oil (coconut or vegetable oil)
  • Fresh cilantro for garnish
  • A squeeze of lemon or lime

🍽️ Instructions:

  1. Prepare the banana peels:
    Wash banana peels thoroughly. Scrape off the inner stringy layer with a spoon and finely chop the skins.

  2. Boil the peels (optional but recommended):
    Boil chopped peels in salted water for 5–7 minutes to soften and reduce bitterness. Drain and set aside.

  3. Cook the curry:

    • Heat oil in a pan. Add mustard and cumin seeds; let them splutter.
    • Add onions, garlic, ginger, and green chili. Sauté until golden.
    • Add chopped tomato and all spices (turmeric, coriander, garam masala). Cook until tomato softens.
    • Stir in banana peels, mix well, and cook for 5–7 minutes, adding a splash of water if needed.
    • Season with salt and a squeeze of lemon or lime.

  4. Garnish and serve:
    Top with fresh cilantro and serve with steamed rice, roti, or flatbread.

♻️ Why This Recipe is Sustainable:

  • Upcycles food waste (banana peels)
  • Reduces landfill waste
  • Plant-based and eco-conscious
  • Inspired by traditional low-waste cooking cultures

💡 Tips & Variations:

  • Use organic bananas for best flavor and fewer chemicals on the peel.
  • Add cooked lentils or chickpeas for extra protein.
  • Make it creamy by stirring in a little coconut milk at the end.
  • Skip the chili for a mild version.

❓ FAQs

Q: Are banana peels really edible?
Yes! When washed, cooked, and softened properly, banana peels are completely safe and nutritious to eat.

Q: What kind of bananas work best?
Use ripe yellow bananas — not green or overly spotted ones — for better texture and mild flavor.

Q: Can I store banana peel curry?
Yes! Store leftovers in the fridge for up to 3 days. Reheat before serving.

🌿 Final Thoughts:

This upcycled banana peel curry proves that sustainability can be both delicious and creative. Packed with flavor, easy to prepare, and good for the planet — it's a dish that turns food waste into a warm, satisfying meal. Try it once, and you’ll never look at banana peels the same way again!

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