Whole foods recipe for 2 people, takes only 35 mins; recipe has beetroot, butternut squash, garlic clove, onion, cumin seed, ground coriander, cardamom pod, sunflower oil, cinnamon, green bean, chard, flat-leaf parsley and brown rice.
Beetroot & butternut stew
Course: Whole foods
Servings
2
servings
Prep time
20 mins
Ingredients
- Flat Leaf Parsley: small pack flat-leaf parsley, roughly chopped
- Garlic Clove: 1 garlic clove, grated
- Onion: 1 small onion, diced
- Beetroot: 250g raw beetroot
- Green Bean: 100g green beans, topped and cut in half
- Cinnamon: 1/2 tsp cinnamon
- Brown Rice: brown rice, to serve (optional)
- Butternut Squash: 350g butternut squash, unpeeled
- Sunflower Oil: 1 tbsp sunflower oil
- Cumin Seed: 1/4 tsp cumin seeds
- Ground Coriander: 1/2 tsp ground coriander
- Cardamom Pod: 4 cardamom pods, seeds removed and crushed
- Chard: 50g chard or spinach, stems removed and leaves roughly chopped
Directions
- Peel the beetroot and chop into small pieces. Chop the butternut squash into small pieces. Put them in separate bowls until you need them.
- 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.
- 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.
- 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.
