Creamy beetroot curry

This curry might sound unusual, but the earthy sweetness of beetroot works really well with Indian spices.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large lidded pan, stir in the onions and cook for 8 minutes until soft.

Step 2

Tip in the mustard seeds and cook for 1 minute until toasted.

Step 3

Stir through the curry paste and sizzle for 3 minutes.

Step 4

Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water.

Step 5

Cover and simmer for 30 minutes until the beetroot is tender, stirring occasionally.

Step 6

Remove the lid, turn up the heat and cook until the sauce is thick.

Step 7

Take off the heat, then stir through the almonds, yogurt and some seasoning, Serve topped with yogurt, with some basmati rice alongside, if you like.