For the banana curry, finely chop the onion. Wash and dry the okra, clean the bell pepper and cut into strips.
Peel the banana and mash it with a fork. Finely grate the ginger. Sauté onions in olive oil until translucent, add okra, bell bell pepper and curry powder.
Add vegetable soup and coconut milk and simmer for 10 minutes. Mix in banana, ginger and chili, bring to the boil again and season with salt.
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