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.