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.|butternut squash golden beetroot red chilli spring onion squash|2 onions25g ginger finely chopped2 teaspoon cumin seeds2 teaspoon coriander seeds1 teaspoon cardamon seeds400g golden beetroot peeled and chopped600g squash such as butternut chopped1 L vegetable stock1 spring onion chopped1 red chillihandful of fresh coriander1 lime juicedyoghurt 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.|10.00 minutes|4|50connect