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.