Banana Curry Dip I

Ingredients

 * 1 	tbsp 	butter
 * 1 	small 	Onion - finely chopped
 * 1 	med 	fairly firm banana
 * 1 	tbsp 	Hot curry Powder
 * 1 	tbsp 	Low Fat Natural yoghurt
 * 150 	ml 	water
 * 1 	tbsp 	apricot jam
 * Pinch 	black pepper - to taste

Directions
Melt the butter in a saucepan over a medium heat; cook the Onion until softened but not brown.

Remove from the Onion from the pan and place in a bowl.

Thickly chop the banana (about 1 inch), place in the pan and cook for approx 1-minute tossing continuously until the banana softens slightly.

Stir in the curry powder until the banana is coated; return the onions to the pan and cook for a further 2-minutes stirring continuously.

Add the water and bring to the boil; reduce heat and simmer for 10-minutes stirring occasionally until the liquid has reduced and thickened.

Remove from the heat and stir in the jam.

Transfer the mixture to a food processor/bland; process on high until smooth.

Add the yoghurt and pepper to the blender and process on low to lightly combine the mixture.

Put the mixture in a container and refrigerate for 30-minutes.

Before serving take the mixutre from the fridge and allow to warm to room temperature.