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.
Serves 4
We’ve used normal beetroot and although it ends up a red stew, is tasty! Serve with something like couscous.
Ingredients
- 1 tbsp extra virgin olive oil
- 2 large onions, chopped
- 25g fresh ginger, peeled and very finely chopped
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp cardamom seeds
- 400g golden beetroot, peeled and chopped
- 600g butternut squash, chopped
- Salt
- 750ml–1 litre vegetable stock, or water
- 2 tbsp full-fat natural yoghurt
- 1 spring onion, finely chopped
- A small handful of coriander leaves
- 1 red chilli, deseeded and finely sliced
- Juice of ½ a lime
Method
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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.
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Add the beetroot and squash and cook for a few minutes, stirring, until they are coated in the oil. Season with salt.
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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.
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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.
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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.
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