Cook pasta and drain.

In a large frying pan, add oil and quickly sauté the cherry tomatoes until they blister open. Set aside for later.

Put the pasta into your favourite bowl, top with curry sauce,and add the green lentil patties and cherry tomatoes.

Garnish with cilantro.

Sauté carrots, onions and celery in the oil on medium heat until well caramelized.

Add curry powder, garlic and ginger.Sauté another 3 minutes.

Add banana and cook until the banana breaks down.

Add stock and simmer until reduced by two thirds.

Add the tomato paste and coconut milk and simmer, stirring frequently.

Put into blender and blend until smooth. Pass the sauce through a strainer and adjust seasoning.

Boil lentils in 300ml of water.

Fry the onions in oil until caramelized. A little trick is to add some water just after the onions start to turn brown. This will stop them from burning,and you will get a golden colour.

In a foodprocessor, add the onions, chickpeas and ⅔of the cooked lentils and pulse until smooth, but with some chunks left for texture. Add the egg and the rest of the lentils.Add parsley, and salt and pepper to taste.

Scoop out balls of the mix, press into patties and cook in a frying pan until golden brown, or bake in the oven for 15 minutes at 350°F.