Name: Beetroot & butternut stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Cuisine: British
Ingredients: 250g raw beetroot; 350g butternut squash unpeeled; 1 garlic clove grated; 1 small onion diced; ¼ tsp cumin seeds; ½ tsp ground coriander; 4 cardamom pods seeds removed and crushed; 1 tbsp sunflower oil; ½ tsp cinnamon; 100g green beans topped and cut in half; 50g chard or spinach, stems removed and leaves roughly chopped; small pack flat-leaf parsley roughly chopped; brown rice to serve (optional)

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Beetroot & butternut stew

Beetroot & butternut stew

Natasha Corrett

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Serves 2

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 2.3 out of 5.13 ratingsRate

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This vibrant vegetarian one-pot is packed with an impressive 4 of your 5-a-day, and makes a delicious low-fat and low-calorie dinner

Gluten-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g raw beetroot
350g butternut squash

unpeeled
1 garlic clove

grated
1 small onion

diced
¼ tsp cumin seeds
½ tsp ground coriander
4 cardamom pods

seeds removed and crushed
1 tbsp sunflower oil
½ tsp cinnamon
100g green beans

topped and cut in half
50g chard

or spinach, stems removed and leaves roughly chopped
small pack flat-leaf parsley

roughly chopped
brown rice

to serve (optional)

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Nutrition: per serving

kcal250

low
fat7g

low
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.

Recipe from Good Food magazine, January 2015

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A star rating of 2.3 out of 5.13 ratings

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