Triple-Tested recipes
It’s vital that we all start to live more sustainably for the health of our planet – and ourselves. One place we can make a difference is in our kitchens, so here’s our expert guide to making yours greener using simple tips and Triple-Tested recipes to help drive change…
Banana Skin Curry
Ripe (not overly browned) banana skins have a similar texture to fine green beans when brined and cooked. We used tinned potatoes to reduce the energy needed to cook these at home, but if cooking, use about 175g.
Hands-on time 25min, plus soaking. Cooking time about 35min. Serves 2
FOR THE BRINE
• 2 large, firm banana skins, about 175g, see intro
• 2tsp turmeric
FOR THE CURRY PASTE
• 2 garlic cloves
• 4cm piece fresh root ginger, peeled and roughly chopped
• 3 green finger chillies, deseeded if you prefer
• 1 lemongrass stalk, trimmed and roughly chopped
• 2tsp coriander seeds
• Finely grated zest 1 lime, plus juice to taste, keep separate
• Handful coriander, leaves and stalks separated
• 1 onion, halved
TO ASSEMBLE
• 1tbsp coconut oil
• 400ml tin full-fat coconut milk
• 2tsp caster sugar
• 300g tin cooked new potatoes, drained and halved
• 75g baby plum tomatoes, halved
• 25g salted peanuts, plus extra, optional, to serve
1 For the brine, trim and discard the banana skin bases and stems. Cut the skins into 5mm-wide slices, about 4-5cm long. Put in a bowl and mix in the turmeric and 1/2tsp salt. Just cover with cold water and chill for at least 30min (up to 4 days).
2 For the curry paste, in the small bowl of a food processor (see GH TIP) whizz the garlic, ginger, chillies, lemongrass, coriander seeds, lime zest, coriander stalks, 1/2 the onion, 1tbsp water and a large pinch of salt to make a coarse paste. Finely slice the remaining onion.
3 To assemble, heat the oil in a large, deep frying pan or wok over high heat. Drain the banana skins and pat dry with kitchen paper. Fry the sliced onion and banana skins for 5min, or until the onion is slightly softened. Push mixture to one side of the pan.
4 Reduce heat to low-medium, add the paste to the empty side of the pan and cook for 3-4min, stirring occasionally, until aromatic and slightly darker in colour. Add the coconut milk and mix everything to combine. Simmer gently for 15-20min, stirring occasionally, or until the banana skins are tender and the sauce reduced.
5 Stir in the sugar, potatoes, tomatoes and peanuts and simmer for 5min, to heat through. Stir in the coriander leaves and season to taste with salt an
