“When someone cooks with love, the meal deserves to be celebrated. You get dressed, choose a killer playlist, and pour a glass of wine then sit down to share the magic with your loved ones.” — Brendon D’Souza

Hello Everyone! How’s life? It’s Brendon D’Souza from CookWithBrendon.com here. By day I work in sales and around the clock I spend the countless hours we have in lockdown doing my favourite thing – cooking for my loved ones and developing recipes for my blog.

After 6 years at my former blog Brendon The Smiling Chef, I realised there might be a space for online cooking classes and social get-togethers for like-minded foodies. After running a number of free workshops with my colleagues and friends I’m so ready to take it to the next level and open up the classes to the world. Let me know if you would like to join in the fun!

Now more than ever is the perfect time to try and find clever little ways to use up leftover bits and pieces you find in the kitchen. This curry will allow you to do exactly that, and is inspired by the flavours of Laos, Thailand, India, and Australia altogether.

By no means do I claim to be the creator of this dish. As I’m sure you’ve seen over your socials it gained cult status recently when Nigella Lawson wrote about it in her 2020 TV series and cookbook Cook Eat Repeat. It’s such a great way to transform something that would otherwise be destined for the bin. I was surprised to learn that banana skins are packed full of potassium so I’m hoping it’s doing that extra bit of good for my insides too.

I’ve also taken the liberty to use up some leftovers for this dish including a batch of leftover marinara sauce and some roast sweet potatoes. So you can absolutely feel free to swap out some of the ingredients for others which you may have at hand. Don’t forget to tag #CookWithBrendon so I can see your creations. Let’s cook!

PREP TIME 30 MINS | COOKING TIME 30 MINS | SERVES 2-3

INGREDIENTS

• 2 ripe bananas
• 2 medium red onion, sliced
• 1/2 tbsp castor sugar
• 1/4 cup rice wine vinegar
• 1/2 cup basmati or jasmine rice
• 1 can coconut milk
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 cup canned tomatoes
• 1/2 tsp brown sugar
• 1/2 cup diced sweet potato (or use regular potato)
• 1/2 cup frozen peas (or any other fresh or frozen green veg)
• 1 bunch coriander

METHOD

Start this recipe 1 hour before serving time.

1. Banana Peel: Peel the bananas. Slice off the tops and tails.*
2. Place the banana peels into a large heatproof bowl with 1/2 tbsp salt. Cover with boiling water and leave to soak for 30 mins. This helps to tenderise the skins and they will change in colour from yellow to brown which is totally fine.
3. Pickled Onion: While the bananas are soaking. Finely slice 1 onion and place into a glass or ceramic bowl with the rice vinegar, castor sugar and 1/2 a tablespoon of salt. Give it a stir and then set aside. Repeat every 10 minutes or so while you’re making the curry and the onions will turn a vibrant pink and tenderise by the time you’re ready.

4. Remove the banana peels from the soaking liquid** and pat dry with a paper towel. Slice the peels finely into batons.
5. Coconut Rice: Place the rice into a medium heatproof saucepan. Cover with enough cold water to reach 2-cm above the level of the rice, then add the coconut milk. Place over a high heat and bring to the boil. When it is bubbling, immediately turn the heat off and pop on a tight fitting lid and let it sit there***. The rice will continue to absorb any liquid while you prepare the curry.
6. Banana Peel Curry: Heat a medium saucepan over a low heat. Add 1 tablespoon of sunflower oil, the cumin, coriander powder, and turmeric. Cook, stirring for 1-2 minutes to toast the spices, and then add the marinara sauce****.
7. Add 1 tablespoon of crushed ginger and the banana skins, and cook, stirring over medium heat for 5 minutes.
8. Add 1/2 a cup of vegetable stock or water and bring to the boil. Cook for a further 5 minutes or until the banana peels are tender.
9. Add the sweet potato, frozen peas, coconut milk, and chopped coriander stems, and cook for another 2-3 minutes or until the veggies are cooked through. Finally, add the coconut milk and stir until combined.
10. Serve with the coconut rice and pickled onion. Enjoy!

Notes:

• *These can be composted. Save the banana flesh for another use (I’m thinking everyone’s favourite lockdown banana bread!).
• **The minerals found in the banana peels such as potassium, phosphorus and calcium, will leach into the water. You can then use this liquid fertiliser for your plants.
• ***I use my Mum’s absorption method trick to cook my rice and it works every time!
• ****I’ve used 1/2 a cup of leftover marinara sauce with onion in it but you could easily substitute for 1 small onion and 1/2 a cup of crushed tomatoes.

Give this recipe a try and if you do be sure to tag #CookWithBrendon in your posts when you do!

I’m trying really hard to grow @cookwithbrendon on Instagram and now TikTok so if you have a second to visit and give both a follow I’d be so grateful.

Photo Courtesy & Recipe Copyright © 2021 | Brendon D’Souza (@cookwithbrendon)

BON APPÉTIT

– Brendon D’Souza