Banana peel curry

1. 1

   To make the coleslaw, mix all the ingredients together until well combined, then set aside.

2. 2

   To make the curry, peel the bananas and scrape the remaining flesh from the skins. Slice the skins into 5cm/2in long matchsticks and wash them inder the tap. Pat dry with kitchen paper and place in a bowl with half the turmeric. Cover with water and let them soak for a minimum of 30 minutes and up to 6 hours to soften the skin.

3. 3

   Heat the oil in a frying pan on medium heat. Once, hot add the chilli and onion and fry gently for 5 minutes until soft. Add the ginger, remaining turmeric, cumin and curry paste. Fry gently for further minute.

4. 4

   Drain the banana skins and add them to the pan. Fry for another minute then add 300ml/12fl oz of water.

5. 5

   Bring to the boil, reduce to a gentle simmer and cook for 10-12 minutes. Season with salt and pepper to taste and a squeeze of lemon juice if needed.

6. 6

   Meanwhile, toast the ciabatta.

7. 7

   Serve the curry on the toasted bread, topped with the coleslaw and coriander leaves.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.