Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 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.