BEETROOT AND MUSHROOM CURRY 2 Tbsp canola oil 1 tsp cumin seeds 1 tsp brown mustard seeds 225 g (1/2 lb) mushrooms, halved lengthways 450 g (1 lb) beetroot - peeled and cut in 2 cm (3/4 in) dice 1-1/2 Tbsp grated ginger root 2-3 crushed garlic cloves, finely chopped 2 fresh thai green chilies 1/2 pint (1 cup) canned tomato sauce/puree salt to taste Set your pan over medium heat, pour in oil, and when hot add the seeds. When mustard seeds pop (stand back!) add mushrooms, stir, then add beetroot, ginger, garlic and chillies, stir and cook for two or three minutes.