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