Slimming World special.
Ready in 50 mins
Crush 1 garlic and chop 1 onion. Spray fry light in a pan. Stir fry the garlic and onion with 1tsp cumin seeds, 1tsp ground coriander and 2 tap curry powder fire 1-2 mins. Make up 650ml of hot veg stock – add 150ml to the pan with 250g of peeled and cubed raw beetroot. Simmer for 5 mins or until most of the liquid is absorbed. Add 350g cubed butternut flesh and a further 250ml of the stock. Simmer for 10 mins. add the remaining stock and simmer for 10 mins. Add 100ml of reduced fat coconut milk and 100g half green beans and simmer for 5 mins.
Remove from the heat, season and add 50g of roughly chopped chard with no stems and chopped coriander. Serve with boiled rice and lime wedges. Enjoy.
I’m growing a mixed old variety of beets this year – thanks to a present from a friend. Got white, yellow and red ringed beets. They are really tasty so this is just perfect. Will let you know how it tastes. Need to have some low fat food as I’ve spent 2 days eating street food and cakes at Countryfile live.