- 250g raw beetroot
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 350g butternut squash, unpeeled
- 1 garlic clove, grated
- 1 small onion, diced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- ¼ tsp cumin seeds
- ½ tsp ground coriander
- 4 cardamom pods, seeds removed and crushed
- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- ½ tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 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)
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.