• 50 ml (1¾ fl oz) rice bran oil
• 1 large brown onion, chopped

In a heavy-based saucepan, heat the rice bran oil over medium–high heat until nearly smoking. Add the onion and cook for 2 minutes, or until golden brown.

Add the spices and tomato paste and stir for 2–3 minutes.

Stir in the ginger, chilli, carrot and beetroot and add enough water to cover the vegetables by about 3 cm (1¼ inches). Bring to the boil, then reduce to a simmer and c