Golden beetroot and butternut squash stew
|Prep time||15 minutes|
|Cooking time||30 minutes|
|Total time||45 minutes|
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.
1 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.
2 Add the beetroot and squash and cook for a few minutes, stirring, until they are coated in the oil. Season with salt.
3 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.
4 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.
5 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.
salt, pepper to taste