Cut the stalks off the beetroot and add to a pan of boiling water. Simmer for a hr and then let the beetroots cool. Remove the skins and slice into chunks.

Heat the oil in a pan on a medium heat, then add in the cumin seeds and mustard seeds. Fry for a few minutes until they sizzle and pop.

Add in the onion, turmeric, chilli flakes, garlic and ginger and turn down the heat. Fry for 10 minutes until the onion is soft.

Add in the coconut milk, beetroot, lemon juice, salt and pepper. Turn up the heat to medium and simmer for 10 minutes, then add in the spinach. Stir to wilt.

Toast the peanuts and cashews in a dry pan for 10 minutes until toasted.

Cook at the rice as per instructions on the back of pack–approx 20 minutes. Add the sesame oil and cumin seeds to a small frying pan, then fry the cumin on a medium heat for a minute until fragrant. Add in the rice and stir to combine. Season well.

Add the peanuts and cashews to a hot dry saucepan and dry roast them for a few minutes until toasted. Keep your eye on them as they burn easily. Take off the heat.

Serve with curry with the rice, then top with coriander and toasted nuts.