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

 * 1) Melt the butter in a saucepan over a medium heat; cook the onion until softened but not brown.
 * 2) Remove from the onion from the pan and place in a bowl.
 * 3) Thickly chop the banana (about 1 inch), place in the pan and cook for approx 1-minute tossing continuously until the banana softens slightly.
 * 4) 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.
 * 5) Add the water and bring to the boil; reduce heat and simmer for 10-minutes stirring occasionally until the liquid has reduced and thickened.
 * 6) Remove from the heat and stir in the jam.
 * 7) Transfer the mixture to a food processor/bland; process on high until smooth.
 * 8) Add the yoghurt and pepper to the blender and process on low to lightly combine the mixture.
 * 9) Put the mixture in a container and refrigerate for 30-minutes.
 * 10) Before serving take the mixture from the fridge and allow to warm to room temperature.