eCook Meal
Vegetarian Butternut Chana Masala
with crispy poppadoms, raita & fresh mint
“Chana” means chickpea and “masala” refers to a spice blend used in Indian cooking. For our version of this saucy curry, we’ve added roast butternut, crunched up the chickpeas, green beans and included pan-fried poppadoms – all to crisp up your week!
Serving guide
Choose your portion size.
ROAST THE Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the drained chickpeas in a bowl and toss with a drizzle of oil and season. Set aside.
VEGGIE STOCK
Boil the kettle. Dilute the Indian seasoning with 100ml of boiling water.
GET THOSE Chickpeas CRISPY
When the Butternut has 10 minutes left, shift and scatter over the chickpeas. Spread out in a single layer and return to the oven for the remaining roasting time.
MASALA TIME
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until browning, 5-6 minutes (shifting occasionally). Add the grated Garlic and the chopped Chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and diluted Indian seasoning. Simmer until thickened, 8-10 minutes (stirring occasionally). When the sauce has 5 minutes left, stir through the roast Butternut, the sliced green beans and ¾ of the chickpeas. Simmer, 1-2 minutes. Add a sweetener (to taste) and season.
CRUNCHY Poppadom
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadom, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Remove and drain on paper towel. (Alternatively: you can cook it in the microwave! Simply heat it in 10-second bursts. Do this until puffed up and crispy – about 30-40 seconds in total.)
GET THOSE TASTE BUDS DANCING!
Dish up a bowl of chunky chana masala and scatter over the remaining crispy Chickpeas. Garnish with the sliced mint, and serve with the poppadom and raita on the side. Delicious and nutritious!
ROAST THE Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the drained chickpeas in a bowl and toss with a drizzle of oil and season. Set aside.
VEGGIE STOCK
Boil the kettle. Dilute the Indian seasoning with 200ml of boiling water.
GET THOSE Chickpeas CRISPY
When the Butternut has 10 minutes left, shift and scatter over the chickpeas. Spread out in a single layer and return to the oven for the remaining roasting time.
MASALA TIME
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until browning, 5-6 minutes (shifting occasionally). Add the grated Garlic and the chopped Chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and diluted Indian seasoning. Simmer until thickened, 8-10 minutes (stirring occasionally). When the sauce has 5 minutes left, stir through the roast Butternut, the sliced green beans and ¾ of the chickpeas. Simmer, 1-2 minutes. Add a sweetener (to taste) and season.
CRUNCHY POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadoms start to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Remove and drain on paper towel. (Alternatively: you can cook them in the microwave! Simply heat them one at a time in 10-second bursts. Do this until puffed up and crispy – about 30-40 seconds in total.)
GET THOSE TASTE BUDS DANCING!
Dish up a bowl of chunky chana masala and scatter over the remaining crispy Chickpeas. Garnish with the sliced mint, and serve with the poppadoms and raita on the side. Delicious and nutritious!
ROAST THE Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Place the drained chickpeas on a separate roasting tray, coat in oil, and season. Spread out in a single layer and set aside.
VEGGIE STOCK
Boil the kettle. Dilute the Indian seasoning with 300ml of boiling water.
GET THOSE Chickpeas CRISPY
When the Butternut has 15 minutes left, shift and scatter over the chickpeas. Spread out in a single layer and return to the oven for the remaining roasting time.
MASALA TIME
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until browning, 7-8 minutes (shifting occasionally). Add the grated Garlic and the chopped Chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and diluted Indian seasoning. Simmer until thickened, 10-12 minutes (stirring occasionally). When the sauce has 5 minutes left, stir through the roast Butternut, the sliced green beans and ¾ of the chickpeas. Simmer, 2-3 minutes. Add a sweetener (to taste) and season.
CRUNCHY POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadoms start to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Remove and drain on paper towel. (Alternatively: you can cook them in the microwave! Simply heat them one at a time in 10-second bursts. Do this until puffed up and crispy – about 30-40 seconds in total.)
GET THOSE TASTE BUDS DANCING!
Dish up a bowl of chunky chana masala and scatter over the remaining crispy Chickpeas. Garnish with the sliced mint, and serve with the poppadoms and raita on the side. Delicious and nutritious!
ROAST THE Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Place the drained chickpeas on a separate roasting tray, coat in oil, and season. Spread out in a single layer and set aside.
VEGGIE STOCK
Boil the kettle. Dilute the Indian seasoning with 400ml of boiling water.
GET THOSE Chickpeas CRISPY
When the Butternut has 15 minutes left, shift and scatter over the chickpeas. Spread out in a single layer and return to the oven for the remaining roasting time.
MASALA TIME
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until browning, 7-8 minutes (shifting occasionally). Add the grated Garlic and the chopped Chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and diluted Indian seasoning. Simmer until thickened, 10-12 minutes (stirring occasionally). When the sauce has 5 minutes left, stir through the roast Butternut, the sliced green beans and ¾ of the chickpeas. Simmer, 2-3 minutes. Add a sweetener (to taste) and season.
CRUNCHY POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadoms start to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Remove and drain on paper towel. (Alternatively: you can cook them in the microwave! Simply heat them one at a time in 10-second bursts. Do this until puffed up and crispy – about 30-40 seconds in total.)
GET THOSE TASTE BUDS DANCING!
Dish up a bowl of chunky chana masala and scatter over the remaining crispy Chickpeas. Garnish with the sliced mint, and serve with the poppadoms and raita on the side. Delicious and nutritious!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R198.78
for 4 servings · R49.69 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Butternut Chunks needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Cooked Chopped Tomato needs 800 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 53% of packR24.00
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Chickpeas needs 1Sweet Chilli Flavoured Chickpea Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Poppadoms needs 4Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Raita
- Indian Seasoning
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegetarian Butternut Chana Masala?
The preparation time for Vegetarian Butternut Chana Masala with crispy poppadoms, raita & fresh mint is between 20 and 35 minutes.
What is the total time required to make Vegetarian Butternut Chana Masala with crispy poppadoms, raita & fresh mint?
The total time required to make Vegetarian Butternut Chana Masala with crispy poppadoms, raita & fresh mint is between 45 and 60 minutes.
How many servings does Vegetarian Butternut Chana Masala provide?
4 servings
What are the main ingredients in Vegetarian Butternut Chana Masala?
Butternut, Chickpeas, Chilli, Fresh Mint, Garlic, Green Beans, Indian Seasoning, Onion, Poppadom, Raita, Tomato
What is the nutritional information of Vegetarian Butternut Chana Masala?
Calories: 527, Carbs: 91 grams, Fat: grams, Protein: 23.9 grams, Sugar: 29.1 grams, Salt: 1620 grams
How do I prepare Vegetarian Butternut Chana Masala?
ROAST THE BUTTERNUT: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the drained chickpeas in a bowl and toss with a drizzle of oil and season. Set aside. VEGGIE STOCK: Boil the kettle. Dilute the Indian seasoning with 200ml of boiling water. GET THOSE TASTE BUDS DANCING!: Dish up a bowl of chunky chana masala and scatter over the remaining crispy chickpeas. Garnish with the sliced mint, and serve with the poppadoms and raita on the side. Delicious and nutritious! MASALA TIME: Place a deep pan over medium heat with a drizzle of oil. When hot, fry the diced onion until browning, 5-6 minutes (shifting occasionally). Add the grated garlic and the chopped chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and diluted Indian seasoning. Simmer until thickened, 8-10 minutes (stirring occasionally). When the sauce has 5 minutes left, stir through the roast butternut, the sliced green beans and ¾ of the chickpeas. Simmer, 1-2 minutes. Add a sweetener (to taste) and season. GET THOSE CHICKPEAS CRISPY: When the butternut has 10 minutes left, shift and scatter over the chickpeas. Spread out in a single layer and return to the oven for the remaining roasting time. CRUNCHY POPPADOMS: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadoms start to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Remove and drain on paper towel. (Alternatively: you can cook them in the microwave! Simply heat them one at a time in 10-second bursts. Do this until puffed up and crispy – about 30-40 seconds in total.)
What should be prepared from my kitchen to make Vegetarian Butternut Chana Masala?
Butternut, Chickpeas, Chilli, Fresh Mint, Garlic, Green Beans, Indian Seasoning, Onion, Poppadom, Raita, Tomato
How many calories does Vegetarian Butternut Chana Masala have?
527 calories
How much fat content does Vegetarian Butternut Chana Masala have?
grams