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Ingredients
- 25g/1oz butter
- 175g/6oz onion, finely chopped
- 1 tablespoon minced fresh ginger
- 175ml/6fl oz freshly squeezed orange juice
- 2 tablespoons clear honey
- 1 ⁄2 teaspoon salt
- 1 ⁄4 teaspoon ground coriander
- 1 ⁄4 teaspoon ground cardamom
- 1⁄8 teaspoon ground nutmeg
- 225g/8oz sweet potato, cut into
- 2cm/1⁄2in pieces
- 225g/8oz butternut squash, cut into
- 2cm/1⁄2in pieces
- 225g/8oz canned cooked butter beans, drained and rinsed
- 225g/8oz quinoa
- 50g/2oz cranberries, chopped
Instructions
- Melt the butter in a large saucepan over a medium-high heat. Add the
onion and ginger, and sauté, stirring, until the onion is softened. Stir in
the orange juice, 150ml/5fl oz water, honey, salt, coriander, cardamom
and nutmeg, and bring to the boil. - Stir in the sweet potato and squash, and bring back to the boil. Reduce
the heat to a simmer and cook, uncovered, for 7 minutes. Stir in the
butter beans and quinoa, and return to the boil. Reduce the heat and
simmer, covered, for 15 minutes. - Stir in the cranberries and simmer, covered, for a further 5 minutes.
Serve hot.
