Best 2 Cauliflower And Banana Peel Curry Recipes

Immerse yourself in a culinary adventure with our tantalizing Cauliflower and Banana Peel Curry, a delightful fusion of flavors and textures. This unique dish combines the mild, nutty taste of cauliflower with the subtle sweetness of banana peels, creating a harmonious balance of flavors. Embark on a sensory journey as you explore our diverse collection of recipes, each offering a unique twist on this innovative dish. From the classic South Indian-style curry to the vibrant Thai green curry, our curated selection ensures an unforgettable culinary experience. Discover the art of transforming ordinary ingredients into an extraordinary symphony of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

CAULIFLOWER AND BANANA CURRY

Cauliflower and banana curry image

Banana, the surprise ingredient in this vegan curry, adds sweetness and thickens the sauce. It's a bit of a secret weapon, as it makes for a creamy, comforting dish

Provided by Anna Glover

Categories Dinner, Lunch

Time 30m

Yield Serves 4

Number Of Ingredients 13

Ingredients

2 tsp vegetable or coconut oil
1 onion, finely chopped
2 cloves garlic, crushed
peeled and finely grated to make 1 tsp ginger
1 tsp black mustard seeds
1 tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
400g tin light coconut milk
1 ripe banana, mashed
1 large cauliflower, cut into florets, stalk chopped and leaves separated
1 tsp cumin seeds
rice or rotis, to serve

Steps:

Heat half the oil in a deep, lidded frying pan and fry the onion with a pinch of salt for 5 minutes until soft. Stir in the garlic, ginger, mustard seeds, turmeric, coriander and ground cumin, and fry for another 2-3 minutes until fragrant. Stir in the coconut milk, half a tin of water and the mashed banana. Bubble for 5 minutes until the sauce starts to thicken slightly.
Stir in the cauliflower florets and stalk, then cover and simmer for 15-20 minutes, or until the cauliflower is tender.
Meanwhile, heat the grill to high. Toss the cauliflower leaves with the remaining oil, the cumin seeds and some seasoning on a baking tray. Grill for 10-15 minutes, or until the leaves are just charred at the edges and any thicker stems are tender.
Uncover the curry, season and bubble for 5 minutes more until thickened. Serve topped with the crispy cauliflower leaves, with rice or rotis on the side.

Nutrition Facts : Calories 197 calories, Fat 10.6 grams fat, SaturatedFat 7.9 grams saturated fat, Carbohydrate 16.7 grams carbohydrates, Sugar 11.5 grams sugar, Fiber 4.6 grams fiber, Protein 6.4 grams protein

CAULIFLOWER AND BANANA PEEL CURRY

Cauliflower and Banana Peel Curry image

Although one may assume banana peels are the star of the show, they're minor players in this flavor-packed production, adapted from "Cook, Eat, Repeat" by Nigella Lawson (Vintage Digital, 2020). It all hinges on the performance of a concentrated paste made with shallots, ginger, garlic and a red chile of your choice. This mixture forms the base of an intensely aromatic sauce that would make anything taste good. Feel free to swap out the banana skins for their surprising doppelgänger, eggplant, and the cauliflower for broccoli, potato or parsnip. Prep makes up the bulk of the work in this recipe; the curry itself comes together in under 30 minutes.

Provided by Charlotte Druckman

Categories dinner, lunch, curries, vegetables, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 17

Ingredients

3 large banana peels, tough stems and bottom ends trimmed
1 small cauliflower and tender leaves, trimmed into bite-size florets (about 5 cups)
1 1/4 teaspoons ground turmeric
Fine salt
1/4 pound shallots (about 2 to 3 large shallots), peeled and roughly chopped
1 (1 1/2-inch) piece fresh ginger, peeled and sliced into thick coins
1 fresh red chile (such as bird's-eye or Fresno), quartered
4 fat garlic cloves
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 full-fat coconut milk
2 1/2 tablespoons lemon juice
1 1/2 teaspoons granulated sugar
2 teaspoons flaky sea salt, plus more to taste
Cooked rice or flatbread (such as naan or roti), for serving (optional)

Steps:

Bring a large pot of water to a full boil.
Put the banana peels in a medium-large heatproof bowl. Pour in enough of the boiling water to cover, reserving the rest for cooking the cauliflower.
Add the cauliflower florets and leaves to the pot and boil for 5 to 7 minutes, or until fork tender.
While the cauliflower cooks, gently stir 1/2 teaspoon each turmeric and fine salt into the bowl with the soaking banana peels. Let sit until they've softened up and are cool enough to handle, around 30 minutes.
Meanwhile, once the cauliflower is tender, drain it into a colander in the sink; set aside while the banana peels cool and you make the curry paste.
Prepare the curry paste: Place the shallots, ginger and chile into a 4-cup liquid measuring cup or wide jar that accommodates an immersion blender.
Using the flat side of a heavy knife, bruise the garlic to help remove the skins, then add the peeled cloves to the measuring cup followed by the cilantro stems, cinnamon and remaining 3/4 teaspoon turmeric. Use the immersion blender to turn everything into a paste. (Be patient: At first you'll never think it's going to happen, but after a while, everything will obligingly turn into a vibrantly colored mush.)
Drain the banana skins, squeezing out any excess liquid, and either chop them into slightly smaller-than-bite-size pieces, or take a fork and, with the interior of the banana skins facing you, press the tines into the top and push all the way down so that you have long, thin strips.
Heat the vegetable oil in a wok or medium skillet over medium-low. When the oil is hot, add the curry paste and fry for 7 minutes, stirring most - if not quite all - of the time. As it cooks, the paste will seem to condense and tighten; it will also lose its cheery brightness.
Stir in the tomato paste and cook, stirring, for 3 minutes. Add the coconut milk, lemon juice, sugar and flaky salt. Whisk to combine, scraping the browned curry from the bottom of the pan. Cook, uncovered, for 5 minutes, letting it bubble, reduce and thicken a little.
Add the banana skins to the pan, lower the heat and bring to a simmer for another 10 minutes, or until the sauce has thickened and the banana skins are soft. Tip in the cauliflower florets and leaves and cook until they're hot all the way through.
Taste and adjust for salt as needed. Scatter the reserved chopped cilantro leaves over the curry and serve with rice or flatbread, if desired.

Tips:

Choose fresh and firm cauliflower: Look for cauliflowers with compact florets and a bright white color. Avoid any heads with signs of bruising or wilting.
Use ripe bananas: The riper the bananas, the sweeter the curry will be. You can use bananas with some brown spots on the skin.
Don't overcook the cauliflower: Cauliflower florets tend to get mushy if overcooked. Cook them until they are tender but still have a slight crunch.
Adjust the spice level to your taste: This curry is mildly spiced, but you can add more chili powder or cayenne pepper to make it spicier.
Garnish with fresh cilantro or parsley: This adds a fresh, herbaceous flavor to the curry.

Conclusion:

Cauliflower and banana peel curry is a unique and delicious dish that is also good for you. It's a great way to use up leftover cauliflower and banana peels, and it's a flavorful and satisfying meal that can be enjoyed by people of all ages. So next time you're looking for a new and exciting recipe to try, give cauliflower and banana peel curry a try. You won't be disappointed!

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