1 kg raw beetroot, peeled,halved and thickly sliced
1 green chilli halved length ways
400 g can chopped tomato
3 tablespoon ground almond
4 tablespoon low fat natural yogurt, plus extra to serve
Directions
Heat the oil in a large lidded pan ,stir in the onions and cook for 8 minutes until soft.tip in the mustard seeds and cook for 1 minutes until toasted.stir through the curry paste and sizzle for 3 minutes
Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water.cover and simmer for 30 minutes.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.
