Nigella Banana Skin Curry ​Recipe ​

This delicious Banana Skin Curry, inspired by Nigella Lawson, is a quick and easy meal packed with vibrant spices and wholesome ingredients. Perfect for a nutritious, plant-based dinner, it’s made with everyday ingredients like banana skins, coconut oil, and mustard seeds. This flavorful dish is both simple and satisfying, with a unique twist!

Ingredients Needed:

• Skins of 3 large bananas (washed and soaked in a bowl of water with ¼ tsp ground turmeric)
• 2 cloves garlic (peeled and minced)
• 2 piece root ginger (peeled and shredded, reserve 1 tsp finely shredded)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp fine Himalayan pink salt (or coarse grind)
• ¼ tsp ground turmeric
• 1 tbsp coconut oil
• 1 tsp yellow mustard seeds
• 1 tsp nigella seeds
• 1 small onion (diced)
• 10 curry leaves
• 1 red chilli (finely sliced)
• ¼ cup desiccated coconut or ground almonds
• 2 tbsp to ¼ cup fresh water
• A squeeze of lime juice (optional)
• 4 tbsp fresh coriander (roughly chopped)

How To Make Banana Skin Curry?

1. Prepare the banana skins: Wash the banana skins thoroughly, removing any woody stalks. Soak the skins in a bowl of water with ¼ tsp ground turmeric for 30 minutes to prevent darkening and soften the skins.
2. Slice the banana skins: After soaking, remove the skins from the water and slice off any dark spots. Roughly chop the banana skins into pieces, discarding any tough or undesirable bits.
3. Make the spice paste: In a pestle and mortar, grind together the garlic, root ginger (reserve 1 tsp for later), cumin, coriander, Himalayan pink salt, and ground turmeric into a smooth paste.
4. Cook the seeds: Heat coconut oil in a frying pan or cast-iron skillet over low-medium heat. Add the yellow mustard seeds and nigella seeds, cooking until they begin to crackle and pop.
5. Sauté the onion and spices: Add the chopped onion, spice paste, curry leaves, and reserved ginger to the pan. Sauté for 1-2 minutes until the onion softens.
6. Add the banana skins and other ingredients: Stir in the chopped banana skins, shredded ginger, sliced red chili, and desiccated coconut. Add 2 tbsp of water, then reduce to low heat. Cook until the banana skins are tender but firm to the bite and most moisture has evaporated. For a more moist curry, add up to ¼ cup of water.
7. Finish the dish: Squeeze lime juice (optional) over the curry and garnish with fresh coriander before serving. Enjoy this unique and flavorful curry!

Recipe Tips:

• Soak banana skins well: Soak the banana skins in water with turmeric for at least 30 minutes. This stops them from getting dark and softens them, making them easier to cook and tastier.
• Control the texture with water: Add ¼ cup of water for a moister curry, or just 2 tbsp for a drier texture. You can adjust this to your liking.
• Grind spices fresh: Grinding the spices (garlic, ginger, cumin, coriander) yourself makes the curry more flavorful and aromatic.
• Cook seeds carefully: Let the mustard and nigella seeds pop and crackle to release their oils, giving the curry extra flavor.
• Finish with garnish: Add lime juice and fresh coriander just before serving to give the curry a fresh, zesty flavor that balances the spices.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the leftover Banana Skin Curry to room temperature, then store it in an airtight container in the fridge. It lasts for up to 3 days.
• Freeze: For freezing, let the curry cool down, then store it in a freezer-safe container for up to 1 month.
• Reheat: Reheat on low heat in a pan, stirring occasionally. Add water if needed to loosen it.

Nutrition Facts:

• Calories: 245 kcal
• Total Fat: 18 g
• Saturated Fat: 13 g
• Cholesterol: 0 mg
• Sodium: 110 mg
• Potassium: 450 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 5 g
• Sugars: 4 g
• Protein: 2 g

Try More Nigella Lawson Recipes:

• Nigella Banana And Chocolate Chip Cake ​Recipe
• Nigella Butternut Squash Curry​ Recipe
• Nigella Fish Curry​​ Recipe​