Golden Beetroot and Butternut Squash Stew
This Asian-spiced stew eschews the normal purple stuff in favour of the golden yellow variety. You can, of course, make it with ordinary beetroots; the results will be just as delicious, if different in colour.
- 2 onions
- 25g ginger, finely chopped
- 2 teaspoon cumin seeds
- 2 teaspoon coriander seeds
- 1 teaspoon cardamon seeds
- 400g golden beetroot, peeled and chopped
- 600g butternut squash, chopped
- 1 l vegetable stock
- 1 spring onion, chopped
- 1 red chilli
- handful of fresh coriander
- 1 lime, juiced
- yoghurt, to serve
Heat the oil in a heavy-based casserole dish. When it is hot, add the onion and fry until soft. Add the ginger, cumin, coriander and cardamom seeds, then cook for a few minutes to release the flavours.
Add the beetroot and squash and cook for a few minutes, stirring, until they are coated in the oil. Season with salt.
Add stock or water to just cover the vegetables. This will result in a stew-like consistency. If you prefer it more soupy, add more stock or water.
Reduce the heat to a simmer, place a piece of greaseproof paper over the pot and cover with a lid. Simmer for 30 minutes until the vegetables are soft. The squash should start to disintegrate while the beetroot will stay firmer, giving a lovely texture.
When you are ready to serve, gently marble in the yoghurt, then sprinkle over the spring onions, coriander leaves and chilli. Finish with a squeeze of lime juice and salt, pepper to taste.