What are the main ingredients in Masala Baked Beans & Mint Chutney?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

What is the nutritional information of Masala Baked Beans & Mint Chutney?

Calories: 1014, Carbs: 173 grams, Fat: grams, Protein: 29 grams, Sugar: 44 grams, Salt: 2164 grams

How do I prepare Masala Baked Beans & Mint Chutney?

SAVOUR THE FLAVOUR: Dish up a generous helping of the masala baked beans. Top with a dollop of the macadamia yoghurt, followed by a drizzle of the mint chutney and side with the warm rotis. Tuck in and enjoy, Chef! WARM ROTIS: Just before serving, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. PREP STEP: In a bowl, combine the chopped mint and the tangy honey. Mix to combine and season. In a separate bowl, loosen the remaining macadamia yoghurt with water, in 5ml increments, until drizzling consistency. HURRY WITH THE CURRY: Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 3-4 minutes (shifting occasionally). Add the Korma curry paste, the chopped chillies (to taste), the grated garlic, and the tomato paste and fry until fragrant, 2-3 minutes. Add in the rinsed cannellini beans, the cooked chopped tomatoes and 200ml of water. Season and allow to simmer for 8-10 minutes until slightly thickened. Once complete, mix through ½ the macadamia yoghurt and a sweetener (to taste). Gently mix in the cooked butternut. GOLDEN 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, 25-30 minutes (shifting halfway).

What should be prepared from my kitchen to make Masala Baked Beans & Mint Chutney?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

Masala Baked Beans & Mint Chutney

Name: Masala Baked Beans & Mint Chutney
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Butter (optional)

Oven-roasted butternut is folded into a beautiful blend of Spice and All Things Nice Korma Curry Paste, fresh chilli, garlic, tomato paste, cannellini beans & creamy Buttanut Macadamia yoghurt. Served with a mint chutney made with lime juice-infused honey and pan-toasted rotis.

Masala Baked Beans & Mint Chutney

with roasted butternut & soft roti's

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Buttanut Macadamia Nut Yoghurt
Butternut
Cannellini Beans
Cooked Chopped Tomato
Fresh Chilli
Fresh Chillies
Fresh Mint
Garlic Clove
Garlic Cloves
Onion
Onions
Rotis
Spice & All Things Nice Korma Curry Paste
Tangy Honey
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)

Photo of Masala Baked Beans & Mint Chutney

Serves 1

GOLDEN 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, 25-30 minutes (shifting halfway).
HURRY WITH THE CURRY
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 3-4 minutes (shifting occasionally). Add the Korma curry paste, the chopped chillies (to taste), the grated garlic, and the tomato paste and fry until fragrant, 2-3 minutes. Add in the rinsed cannellini beans, the cooked chopped tomatoes and 100ml of water. Season and allow to simmer for 8-10 minutes until slightly thickened. Once complete, mix through ½ the macadamia yoghurt and a sweetener (to taste). Gently mix in the cooked butternut.
PREP STEP
In a bowl, combine the chopped mint and the tangy honey. Mix to combine and season. In a separate bowl, loosen the remaining macadamia yoghurt with water, in 5ml increments, until drizzling consistency.
WARM ROTIS
Just before serving, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
SAVOUR THE FLAVOUR
Dish up a generous helping of the masala baked beans. Top with a dollop of the macadamia yoghurt, followed by a drizzle of the mint chutney and side with the warm rotis. Tuck in and enjoy, Chef!

Butternut - 250g
Onion - 1
Spice & All Things Nice Korma Curry Paste - 15ml
Fresh Chilli - 1
Garlic Clove - 1
Tomato Paste - 10ml
Cannellini Beans - 120g
Cooked Chopped Tomato - 200g
Buttanut Macadamia Nut Yoghurt - 100ml
Fresh Mint - 5g
Tangy Honey - 10ml
Rotis - 2

Download the Recipe

Serves 2

GOLDEN 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, 25-30 minutes (shifting halfway).
HURRY WITH THE CURRY
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 3-4 minutes (shifting occasionally). Add the Korma curry paste, the chopped chillies (to taste), the grated garlic, and the tomato paste and fry until fragrant, 2-3 minutes. Add in the rinsed cannellini beans, the cooked chopped tomatoes and 200ml of water. Season and allow to simmer for 8-10 minutes until slightly thickened. Once complete, mix through ½ the macadamia yoghurt and a sweetener (to taste). Gently mix in the cooked butternut.
PREP STEP
In a bowl, combine the chopped mint and the tangy honey. Mix to combine and season. In a separate bowl, loosen the remaining macadamia yoghurt with water, in 5ml increments, until drizzling consistency.
WARM ROTIS
Just before serving, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
SAVOUR THE FLAVOUR
Dish up a generous helping of the masala baked beans. Top with a dollop of the macadamia yoghurt, followed by a drizzle of the mint chutney and side with the warm rotis. Tuck in and enjoy, Chef!

Butternut - 500g
Onion - 1
Spice & All Things Nice Korma Curry Paste - 30ml
Fresh Chilli - 1
Garlic Cloves - 2
Tomato Paste - 20ml
Cannellini Beans - 240g
Cooked Chopped Tomato - 400g
Buttanut Macadamia Nut Yoghurt - 200ml
Fresh Mint - 10g
Tangy Honey - 20ml
Rotis - 4

Download the Recipe

Serves 3

GOLDEN 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).
HURRY WITH THE CURRY
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 5-6 minutes (shifting occasionally). Add the Korma curry paste, the chopped chillies (to taste), the grated garlic, and the tomato paste and fry until fragrant, 2-3 minutes. Add in the rinsed cannellini beans, the cooked chopped tomatoes and 300ml of water. Season and allow to simmer for 10-12 minutes until slightly thickened. Once complete, mix through ½ the macadamia yoghurt and a sweetener (to taste). Gently mix in the cooked butternut.
PREP STEP
In a bowl, combine the chopped mint and the tangy honey. Mix to combine and season. In a separate bowl, loosen the remaining macadamia yoghurt with water, in 5ml increments, until drizzling consistency.
WARM ROTIS
Just before serving, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
SAVOUR THE FLAVOUR
Dish up a generous helping of the masala baked beans. Top with a dollop of the macadamia yoghurt, followed by a drizzle of the mint chutney and side with the warm rotis. Tuck in and enjoy, Chef!

Butternut - 750g
Onions - 2
Spice & All Things Nice Korma Curry Paste - 45ml
Fresh Chillies - 2
Garlic Cloves - 3
Tomato Paste - 30ml
Cannellini Beans - 360g
Cooked Chopped Tomato - 600g
Buttanut Macadamia Nut Yoghurt - 300ml
Fresh Mint - 15g
Tangy Honey - 30ml
Rotis - 6

Download the Recipe

Serves 4

GOLDEN 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).
HURRY WITH THE CURRY
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 5-6 minutes (shifting occasionally). Add the Korma curry paste, the chopped chillies (to taste), the grated garlic, and the tomato paste and fry until fragrant, 2-3 minutes. Add in the rinsed cannellini beans, the cooked chopped tomatoes and 400ml of water. Season and allow to simmer for 10-12 minutes until slightly thickened. Once complete, mix through ½ the macadamia yoghurt and a sweetener (to taste). Gently mix in the cooked butternut.
PREP STEP
In a bowl, combine the chopped mint and the tangy honey. Mix to combine and season. In a separate bowl, loosen the remaining macadamia yoghurt with water, in 5ml increments, until drizzling consistency.
WARM ROTIS
Just before serving, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
SAVOUR THE FLAVOUR
Dish up a generous helping of the masala baked beans. Top with a dollop of the macadamia yoghurt, followed by a drizzle of the mint chutney and side with the warm rotis. Tuck in and enjoy, Chef!