Both beetroot and butternut squash are in season right about now so it makes sense to enjoy their warm winter flavours in a great stew which couldn’t be easier to make. This filling one pot recipe ensures you get the best from the season’s freshest ingredients.
- 250g fresh, raw beetroot
- 350g unpeeled butternut squash
- 1 grated garlic clove
- 1 diced onion
- 1 pinch of cumin seeds
- 1 pinch of ground coriander
- 3 crushed cardamom pods
- 1 tablespoon of sunflower oil
- ½ teaspoon of cinnamon
- 100g of topped and sliced green beans
- 50g of roughly chopped spinach
- Parsley to garnish
- Chop the beetroot and butternut squash into small pieces and place them to one side, in separate bowls.
- Fry the garlic, onion, cumin, coriander and cardamom in the oil for 2 minutes and then add in 125ml cold water and your beetroot. Simmer for as long as it takes for the water to simmer away/soak in.
- Add a further 250ml of water and add thhe cinnamon and butternut squash into the mix. Simmer on a medium heat for 10 minutes and then add in more water and simmer once more.
- Pop the green beans into the mix with a further 125ml of water and then simmer all the water away before removing from the heat and stirring in the spinach.
- Finally sprinkle parsley to garnish and flavour.
This is a super low calorie dish which contains up to four of five a day vegetables and you can also serve it with brown rice for a more substantial meal.