Nigella Lawson says wasting food makes her feel 'guilty' so she uses the skin of a fruit to add 'texture' to her food while also offering additional nutritional benefits
A curry is the perfect dish to serve up for the whole family this Mothering Sunday - and TV chef Nigella Lawson says there is a secret ingredient which can add great "texture" to the creamy dish.
When it comes to cooking the nation has put its trust in food writer and restaurant critic Nigella for years. Whether it's learning a new approach to cooking or simply improving buttering our toast, the celebrity chef has never failed us.
Nigella, 64, has a trick when it comes to adding extra flavour to a curry while also not wasting an item most would normally throw in the bin, claiming that banana peel adds a "mellow and aromatic" taste to the dish.
In her book Cook, Eat, Repeat, Nigella shared how she cooks the banana skin for her cauliflower curry. Speaking on the TV show that accompanied her book, Lawson could be seen pouring boiling water onto a pair of banana skins and said she would "explain later". A short while later Lawson said she chopped the skins into the curry for "texture".
Not only do the peels add new flavour but they are packed full of nutrients. Health experts at Holland and Barrett state that the fruits skin can regulate blood sugar levels, aid digestive health, help sleep, support kidney help, and provide a boost of energy before exercising.
The TV cook said adding the peels is perfect for those who enjoy a mild curry. Speaking in her book, Cook Eat Repeat, Nigella said: "Nothing makes me feel happier in cooking than making a meal out of repurposed scraps. So, I feel quite delighted now that I have found a use for the banana skins that would otherwise end up in the bin after I've made yet another banana bread."
"For me, food waste would always be a legitimate cause for guilt," she added. Read on to find out how she prepared her banana peel curry recipe, according to her book Cook, Eat, Repeat.
To prepare the dish you will need three banana peels, cauliflower florets and leaves - bite-sized, one teaspoon of turmeric powder, salt - as per taste, banana shallots (echalion) - peeled and chopped, four garlic cloves, 1-1 ½ inch ginger - peeled and sliced, one of bunch coriander leaves with stalks, one chopped, fresh red chilli, as well as one teaspoon of cinnamon powder, two teaspoons of tomato paste, 400 ml full-fat coconut milk, two and a half teaspoons of lemon juice, one and a half teaspoons of sugar, two teaspoons of sea salt, vegetable oil for cooking.
Method:
• Put the banana peels in a large bowl and pour in enough water to cover the peels. Add a little turmeric powder and salt, cover the bowl with a lid and let the peels soak
• In a second bowl, add garlic, banana shallots, ginger, coriander stalks, fresh red chilli, cinnamon powder and turmeric powder. Blend the ingredients until a smooth paste is formed
• In a wok, add a teaspoon of oil and fry the paste for seven minutes. Stir in the tomato paste, combine it with the curry paste and let it cook for three minutes. Add full-fat coconut milk and mix it well with the paste
• Squeeze half a lemon and season the curry with sea salt and sugar
• Cook and let it bubble a little for five minutes
• Drain the banana skins, squeezing out excess liquid, and chop them into slightly smaller than bite-sized pieces
• Add the skins to the pan and simmer for a further 10 minutes, or until the sauce has thickened and the banana skins are soft
• Tip in the cauliflower florets and leaves and continue to cook until they're hot all the way through
• Taste to check salt and then garnish with chopped coriander leaves.
Have you tried the recipe? Share your thoughts in the comments below.
