Green banana 3 (medium topped & tails and peeled)
Onions 1 (thinly sliced)
Garlic 2 (cloves crushed)
Apples 1 (peeled, cored and diced)
Lemon 1 (zested)
Curry powder 2 (tablespoons)
Fresh Ginger 10g (finely chopped)
Ground coriander 1 teaspoons (chopped)
Ground tumeric 1 teaspoon
Chilli powder 1 teaspoon
Kidney beans ½ a can (drained)
Black-eyed beans ½ a can (drained)
Spring onions 3
Chopped nuts 20g
Hot cooked rice
Cut the peeled bananas in half crosswise, then length ways to make 12 pieces.
Sauté in a frying pan with a little butter, until golden brown. Remove from frying pan and place on clean plate.
Sauté onions, garlic, ginger and apples until soft. Then add the curry powder, ground coriander, chilli powder, tumeric and lemon zest. Cook for about 8 minutes very slowly.
Add the drained black-eyed beans and kidney beans. Add tomato puree and chopped tomato. Add the slices of green banana, continue to simmer for 10 minutes. Stirring frequently.