Beetroot & butternut stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 250g raw beetroot
- 350g butternut squashunpeeled
- 1 garlic clovegrated
- 1 small oniondiced
- ¼ tsp cumin seeds
- ½ tsp ground coriander
- 4 cardamom podsseeds removed and crushed
- 1 tbsp sunflower oil
- ½ tsp cinnamon
- 100g green beanstopped and cut in half
- 50g chardor spinach, stems removed and leaves roughly chopped
- small pack flat-leaf parsleyroughly chopped
- brown riceto serve (optional)
Nutrition: per serving
- kcal250low
- fat7glow
- saturates1g
- carbs34g
- sugars23g
- fibre12g
- protein8g
- salt0.5g
Method
step 1
Peel the beetroot and chop into small pieces. Chop the butternut squash into small pieces. Put them in separate bowls until you need them.
step 2
In a large wide-topped saucepan, fry the garlic, onion, cumin seeds, coriander and cardamom pods in the oil for 2 mins on a medium heat. Add 125ml water along with the beetroot and leave for a further 5 mins until the water has simmered away.
step 3
Add 250ml water, the butternut squash and cinnamon, and leave to simmer on a medium heat for 10 mins. Add 250ml water and leave to simmer for another 10 mins.
step 4
Add 125ml water, the green beans and simmer for another 5 mins until the water has simmered away. Take off the heat and stir in the chard and parsley. Serve by itself or with brown rice for a fuller meal.
