Beetroot & butternut stew

• raw beetroot↗250g g
• butternut squash↗350g g

  unpeeled

• garlic clove↗1

  grated

• small onion↗1

  diced

• cumin seeds↗¼ tsp ¼ tsp
• ground coriander↗½ tsp ½ tsp
• cardamom pods↗4

  seeds removed and crushed

• sunflower oil↗1 tbsp tbsp
• cinnamon↗½ tsp ½ tsp
• green beans↗100g g

  topped and cut in half

• chard↗50g g

  or spinach, stems removed and leaves roughly chopped

• flat-leaf parsley↗small pack

  roughly chopped

• brown rice↗

  to serve (optional)

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.