Beetroot & butternut stew

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

  • Prep:20 mins
    Cook:35 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 250
  • fat 7g
  • saturates 1g
  • carbs 34g
  • sugars 23g
  • fibre 12g
  • protein 8g
  • salt 0.5g

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)
MPU 2

Method

  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. 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. 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. 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.

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