Directions

To make the soup: Peel the organic bananas, rinse the skins well and chop into pieces. Keep the fruit itself for the skewers. Peel and chop the onions, ginger and garlic and fry in 2 tablespoons of oil in a shallow saucepan. Stir in the tomato purée and continue to fry. Add the red lentils.

 

Crush the curry powder, cumin, star anise, coriander and chilli pepper until fine and add to the saucepan. Deglaze with the vegetable stock and coconut milk, and cook for approx. 20 minutes over a low heat with the lid on. Purée the soup until smooth and season to taste with lime juice, salt and pepper.

 

To make the kebabs: Slice the organic bananas. Cut the mini peppers, spring onions and chicken breast fillet into bite-sized pieces and thread onto the wooden skewers with the slices of banana. Fry the assembled kebabs in a pan in 2 tablespoons of oil. Toast the coconut flakes in a dry frying pan.

 

Serve the soup in small bowls. Sprinkle with coriander, chilli flakes and coconut flakes to taste, and place the kebabs on the side.

 

Full (banana) speed ahead!

 

Your Dole team