Brown is gorgeous: some ripe banana recipes | Waste Not | Meals


In Britain, we throw away 1.4m bananas daily – and that’s to not point out the unfathomable numbers that get wasted in supermarkets and on farms: all destroyed for being too wonky, too straight or for minor imperfections and brown spots. If we may purchase a style for brown bananas, issues could be totally different. They’re candy, tasty and energy-rich, so subsequent time purchase a blemished bunch: you’ll probably be saving them from being wasted, and should even get a reduction, should you ask properly.

In case you can’t fairly deliver your self to eat a squishy fruit uncooked, it nonetheless makes an amazing ingredient. Bake a banana bread, use as a binder as an alternative of eggs in muffins and muffins, boil up right into a Jamaican jam, or go to city and switch them right into a katsu curry.

Brown banana katsu curry with breaded cauliflower steaks

Brown bananas deliver a sweetness to the katsu sauce, making it all of the extra comforting and scrumptious. I’ve chosen breaded cauliflower, however the sauce goes properly with any breaded seasonal vegetable, tofu or meat. Experiment with what you will have accessible – this can be a actually enjoyable curry to make your self.

Prep 15 min
Cook dinner 30 min
Serves 2

1 onion, peeled and diced
1 garlic clove, peeled and finely chopped
Oil, for frying
1 tsp turmeric
1 tbsp curry powder
500ml vegetable inventory

1 tbsp tomato ketchup
1 tbsp soy sauce
1 inexperienced apple, diced
1 brown banana, pores and skin on, finely sliced or mushed
1 small cauliflower
30g flour
1 egg, overwhelmed
150g breadcrumbs

To serve
1 spring onion, sliced
Sesame seeds

To make the curry sauce, fry the onion and garlic in oil for 3 minutes, add the turmeric and curry powder, then fry for 2 minutes, stirring sometimes. Add the inventory, ketchup, soy sauce, apple and banana. Simmer for 15 minutes, then mix and season to style.

To make the breaded cauliflower, take away the leaves and minimize slabs from the centre of the cauliflower to make two, 2cm-thick “steaks”. Select a couple of small leaves and return the remainder, together with the remaining cauliflower, to the fridge for a future meal.

Lay out three huge bowls. Put the flour in a single, the overwhelmed egg within the second and breadcrumbs within the third. Mud every cauliflower steak first with flour, then with egg, and at last with the breadcrumbs.

Warmth a saucepan or wok with a great glug of oil and, when scorching, fry the breaded cauliflower on both sides till golden brown.

In the meantime, steam or boil the cauliflower leaves for 4 minutes, till tender. Serve the breaded cauliflower on rice, topped with the brown banana katsu curry sauce, scatter with sliced spring onions and sesame seeds, and serve the steamed leaves on the aspect.

Word: If in case you have any leftover egg, flour and breadcrumbs, combine them collectively and make an omelette to serve alongside the curry.

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