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Ingredients

Method

  • STEP 1

    Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.

  • STEP 2

    Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.

  • STEP 3

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

Goes well with

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Overall rating

A star rating of 3.9 out of 5.9 ratings
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