Nutty Beany Beetroot Curry - River Cottage

Ingredients

• 1–1.2kg beetroot (ideally with leaves, or you could use a few spinach leaves)
• 2 tbsp olive or vegetable oil
• 1 large onion, chopped
• A thumb-sized piece of fresh ginger, grated
• 4 garlic cloves, grated
• 2 tbsp curry paste or powder
• 150g cashew nuts
• 500ml tomato passata
• 500ml hot veg stock (page 325)
• 400g tin kidney or cannellini beans, drained and rinsed
• Sea salt and black pepper
• Natural yoghurt, to serve