4 tbsp low-fat natural yogurt, plus extra to serve
basmati rice, to serve (optional)
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.
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.
off the heat, then stir through the almonds, yogurt and some seasoning.
Top with yogurt and serve with basmati rice, if you like.