Recipe

Bean & Butternut Hotpot

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Bean & Butternut Hotpot

Vietnamese flavoured butternut and beans served on a bed of fragrant basmati rice.




Ingredients to serve 2

  • ½ x butternut – peel and dice (2cm)
  • 20g x fresh ginger – peel and grate finely
  • 1 clove x garlic – crush, peel and chop finely
  • 1 tsp x soy sauce
  • 1 tsp x sticky brown sugar
  • 1 tsp x vegetable stock granules
  • ½ cup x boiling water (for vegetable stock)
  • 100g x green beans – cut off ends and slice
  • 2 stalks x spring onions – cut off ends and slice
  • ½ tsp x chilli flakes
  • 5g x coriander leaves – chop coarsely
  • ½ cup x basmati rice
  • . x olive oil, salt (from your pantry)

Ingredients to serve 4

  • 1 x butternut – peel and dice (2cm)
  • 40g x fresh ginger – peel and grate finely
  • 2 cloves x garlic – crush, peel and chop finely
  • 2 tsp x soy sauce
  • 2 tsp x sticky brown sugar
  • 2 tsp x vegetable stock granules
  • 1 cup x boiling water (for vegetable stock)
  • 200g x green beans – cut off ends and slice
  • 4 stalks x spring onions – cut off ends and slice
  • 1 tsp x chilli flakes
  • 10g x coriander leaves – chop coarsely
  • 1 cup x basmati rice
  • . x olive oil, salt (from your pantry)

Method

Step 1

Take out all ingredients and prepare as indicated above.

Step 2

Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 3

Mix the vegetable stock granules in the boiling water to make vegetable stock. Set aside.

Step 4

Heat a few glugs of olive oil in a large saucepan (that has a lid) over medium heat. Add the grated ginger and chopped garlic and stir fry for about 5 minutes. Be careful the garlic does not burn. Then add the diced butternut, soy sauce, sticky brown sugar and vegetable stock. Put the lid on the saucepan and leave to simmer (boil gently) for 10 minutes. You may need to turn the heat down if it’s boiling too vigorously. After 10 minutes, remove the lid, add the green beans and cook for another 3 minutes or until the butternut and beans are tender. Stir the sliced spring onions through at the last minute.

Step 5

To serve, divide the rice between the bowls and top with a serving of beans and butternut. Scatter with chopped coriander.