• 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)
  • 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.