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
Masala Baked Beans & Mint Chutney
with roasted butternut & soft rotis
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Buttanut Macadamia Nut Yoghurt
- Butternut
- Cannellini Beans
- Cooked Chopped Tomato
- Fresh Chilli
- Fresh Chillies
- Fresh Mint
- Garlic Clove/s
- Garlic Cloves
- Onion
- Onions
- Rotis
- Spice & All Things Nice Korma Curry Paste
- Tangy Honey
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
GOLDEN Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, combine the mint and the tangy honey. Mix to combine and season.
HURRY WITH THE CURRY
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 3-4 minutes (shifting occasionally). Add the Korma curry paste, the chillies (to taste), the garlic, and the tomato paste and fry until fragrant, 2-3 minutes. Add in the cannellini beans, the cooked chopped tomatoes and 100ml [200ml]|#7DA0D7 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 Butternut.
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!
GOLDEN Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, combine the mint and the tangy honey. Mix to combine and season.
HURRY WITH THE CURRY
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 3-4 minutes (shifting occasionally). Add the Korma curry paste, the chillies (to taste), the garlic, and the tomato paste and fry until fragrant, 2-3 minutes. Add in the cannellini beans, the cooked chopped tomatoes and 100ml [200ml]|#7DA0D7 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 Butternut.
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!
GOLDEN Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In a bowl, combine the mint and the tangy honey. Mix to combine and season.
HURRY WITH THE CURRY
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 3-4 minutes (shifting occasionally). Add the Korma curry paste, the chillies (to taste), the garlic, and the tomato paste and fry until fragrant, 2-3 minutes. Add in the cannellini beans, the cooked chopped tomatoes and 300ml [400ml]|#7DA0D7 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 Butternut.
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!
GOLDEN Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In a bowl, combine the mint and the tangy honey. Mix to combine and season.
HURRY WITH THE CURRY
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 3-4 minutes (shifting occasionally). Add the Korma curry paste, the chillies (to taste), the garlic, and the tomato paste and fry until fragrant, 2-3 minutes. Add in the cannellini beans, the cooked chopped tomatoes and 300ml [400ml]|#7DA0D7 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 Butternut.
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!
Frequently Asked Questions
What is the preparation time for Masala Baked Beans & Mint Chutney?
The preparation time for Masala Baked Beans & Mint Chutney with roasted butternut & soft rotis is between 20 and 40 minutes.
What is the total time required to make Masala Baked Beans & Mint Chutney with roasted butternut & soft rotis?
The total time required to make Masala Baked Beans & Mint Chutney with roasted butternut & soft rotis is between 40 and 60 minutes.
How many servings does Masala Baked Beans & Mint Chutney provide?
4 servings
What are the main ingredients in Masala Baked Beans & Mint Chutney?
Buttanut Macadamia Nut Yoghurt, Butternut, Cannellini Beans, Cooked Chopped Tomato, Fresh Chilli, Fresh Chillies, Fresh Mint, Garlic Clove/s, Garlic Cloves, Onion, Onions, Rotis, Spice & All Things Nice Korma Curry Paste, Tangy Honey, Tomato Paste
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?
HURRY WITH THE CURRY: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 3-4 minutes (shifting occasionally). Add the Korma curry paste, the chillies (to taste), the garlic, and the tomato paste and fry until fragrant, 2-3 minutes. Add in the cannellini beans, the cooked chopped tomatoes and 100ml [200ml]|#7DA0D7 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 butternut. 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. GOLDEN BUTTERNUT: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, combine the mint and the tangy honey. Mix to combine and season.
What should be prepared from my kitchen to make Masala Baked Beans & Mint Chutney?
Buttanut Macadamia Nut Yoghurt, Butternut, Cannellini Beans, Cooked Chopped Tomato, Fresh Chilli, Fresh Chillies, Fresh Mint, Garlic Clove/s, Garlic Cloves, Onion, Onions, Rotis, Spice & All Things Nice Korma Curry Paste, Tangy Honey, Tomato Paste
How many calories does Masala Baked Beans & Mint Chutney have?
1014 calories
How much fat content does Masala Baked Beans & Mint Chutney have?
grams
Woolies Products in this dish
