250 g raw beetroot
350 g butternut pumpkin, 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
100 g green beans, topped and cut in half
50 g 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 pumpkin 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 pumpkin 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.