Banana Skin & Peanut Curry
Ingredients
- 4 ea Banana Skins cut into small pieces about 1cm x 1cm
- ½ – 1 cup Peanut
- ¼ cup Red Lentils
- 20 ml Coconut oil
- 1-2 Tomatoes grated
- 2 tsp Curry powder
- ¼ tsp Cumin seeds
- ¼ tsp Coriander seeds
- ¼ tsp Mustard seeds
- ¼ tsp Fenugreek optional
- 2 ea Cardamom Pods optional
- 4 ea Green Chili sliced
- 1-2 cloves Garlic crushed
- 1 tsp Ginger Grated
- 10 – 12 Curry Leaves
- 1 tbsp Chopped Mint & Coriander
- juice from one Lemon
- 1 tsp grated Palm Sugar
- 130 ml Coconut Milk
- water as needed
- Salt
- Pepper
Instructions
- Toast all the dry seeds and spices
- Add coconut oil
- Add onion and sauté until soft
- Add peanuts and lentils
- Continue to sauté for 2 minutes
- Add curry powder cook for about a minute
- Add grated tomato
- Add coconut milk and cook until lentils are tender
- Add water as need
- Add banana skins a cook for 30 – 40 minutes, if it cooks dry add some more water
- Add curry leaves and mint adjust seasoning
- Serve with steamed rice/roti and favourite sambal
Notes
I prefer cooking a lot of the moisture away making the curry slightly dryer
