What is the total time required to make Butternut Chana Masala with brown rice & fresh mint?

The total time required to make Butternut Chana Masala with brown rice & fresh mint is between 45 and 60 minutes.

What are the main ingredients in Butternut Chana Masala?

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

What is the nutritional information of Butternut Chana Masala?

Calories: 874, Carbs: 160 grams, Fat: grams, Protein: 31 grams, Sugar: 23.3 grams, Salt: 1429 grams

How do I prepare Butternut Chana Masala?

BOILING RICE: Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. 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, 25-30 minutes (shifting halfway). Place the drained chickpeas in a bowl and toss with a drizzle of oil and seasoning. Set aside. MINTY RAITA & VEGGIE STOCK: Boil the kettle. In a bowl, combine the cucumber with the yoghurt and ¾ of the sliced mint. Season and set aside. Dilute the Indian Seasoning with 200ml of boiling water. GET THOSE CHICKPEAS CRISPY: When the butternut reaches the halfway mark, shift and scatter over the dressed chickpeas. Return to the oven for the remaining cooking time. GET THOSE TASTE BUDS DANCING!: Dish up a bowl of the steaming rice and top with the chunky chana masala. Scatter over the remaining crispy chickpeas. Garnish with the remaining sliced mint and serve with the 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 beginning to brown, 4-8 minutes (shifting occasionally). Add the grated garlic and the chopped chilli (to taste). Fry until fragrant, 30 seconds - 1 minute (shifting constantly). Pour in the cooked chopped tomato and the diluted Indian seasoning. Simmer until thickened, 8-10 minutes (stirring occasionally). When the sauce has 5 minutes remaining, stir through the roasted butternut and ¾ of the chickpeas. Add a sweetener and season.

What should be prepared from my kitchen to make Butternut Chana Masala?

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

Butternut Chana Masala

Name: Butternut Chana Masala
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Literally meaning ‘spiced chickpeas’, this popular Indian and Pakistani dish’s beautiful aromatics will be filling your home today. If you think it smells delicious, wait until you taste it, Chef! Fluffy basmati rice, topped with golden butternut and crispy chickpeas coated in a tomato-based masala sauce. Cooling raita and refreshing mint bring it all together.

Butternut Chana Masala

with brown rice & fresh mint

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Brown Basmati Rice
Butternut
Cashew Nut Yoghurt
Chickpeas
Cooked Chopped Tomato
Cucumber
Fresh Chilli
Fresh Chillies
Fresh Mint
Garlic Clove
Garlic Cloves
Indian Seasoning
Onion
Onions

From your kitchen:

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

Serves 1

BOILING RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
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, 25-30 minutes (shifting halfway). Place the drained chickpeas in a bowl and toss with a drizzle of oil and seasoning. Set aside.
MINTY RAITA & VEGGIE STOCK
Boil the kettle. In a bowl, combine the cucumber with the yoghurt and ¾ of the sliced mint. Season and set aside. Dilute the Indian Seasoning with 100ml of boiling water.
GET THOSE CHICKPEAS CRISPY
When the butternut has 10 minutes remaining, shift and scatter over the dressed chickpeas. Return to the oven for the remaining cooking time.
MASALA TIME
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the diced onion until beginning to brown, 4-8 minutes (shifting occasionally). Add the grated garlic and the chopped chilli (to taste). Fry until fragrant, 30 seconds - 1 minute (shifting constantly). Pour in the cooked chopped tomato and the diluted Indian seasoning. Simmer until thickened, 5-10 minutes (stirring occasionally). When the sauce has 5 minutes remaining, stir through the roasted butternut and ¾ of the chickpeas. Add a sweetener and season.
GET THOSE TASTE BUDS DANCING!
Dish up a bowl of the steaming rice and top with the chunky chana masala. Scatter over the remaining crispy chickpeas. Garnish with the remaining sliced mint and serve with the raita on the side. Delicious and nutritious!

Brown Basmati Rice - 100ml
Butternut - 250g
Chickpeas - 120g
Cucumber - 50g
Cashew Nut Yoghurt - 50ml
Fresh Mint - 3g
Indian Seasoning - 20ml
Onion - 1
Garlic Clove - 1
Fresh Chilli - 1
Cooked Chopped Tomato - 200g

Download the Recipe

Serves 2

BOILING RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
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, 25-30 minutes (shifting halfway). Place the drained chickpeas in a bowl and toss with a drizzle of oil and seasoning. Set aside.
MINTY RAITA & VEGGIE STOCK
Boil the kettle. In a bowl, combine the cucumber with the yoghurt and ¾ of the sliced mint. Season and set aside. Dilute the Indian Seasoning with 200ml of boiling water.
GET THOSE CHICKPEAS CRISPY
When the butternut reaches the halfway mark, shift and scatter over the dressed chickpeas. Return to the oven for the remaining cooking time.
MASALA TIME
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the diced onion until beginning to brown, 4-8 minutes (shifting occasionally). Add the grated garlic and the chopped chilli (to taste). Fry until fragrant, 30 seconds - 1 minute (shifting constantly). Pour in the cooked chopped tomato and the diluted Indian seasoning. Simmer until thickened, 8-10 minutes (stirring occasionally). When the sauce has 5 minutes remaining, stir through the roasted butternut and ¾ of the chickpeas. Add a sweetener and season.
GET THOSE TASTE BUDS DANCING!
Dish up a bowl of the steaming rice and top with the chunky chana masala. Scatter over the remaining crispy chickpeas. Garnish with the remaining sliced mint and serve with the raita on the side. Delicious and nutritious!

Brown Basmati Rice - 200ml
Butternut - 500g
Chickpeas - 240g
Cucumber - 100g
Cashew Nut Yoghurt - 100ml
Fresh Mint - 5g
Indian Seasoning - 40ml
Onion - 1
Garlic Cloves - 2
Fresh Chilli - 1
Cooked Chopped Tomato - 400g

Download the Recipe

Serves 3

BOILING RICE
Place the rinsed rice in a pot with 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
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 seasoning. Set aside.
MINTY RAITA & VEGGIE STOCK
Boil the kettle. In a bowl, combine the cucumber with the yoghurt and ¾ of the sliced mint. Season and set aside. Dilute the Indian Seasoning with 250ml of boiling water.
GET THOSE CHICKPEAS CRISPY
When the butternut reaches the halfway mark, shift and scatter over the dressed chickpeas. Return to the oven for the remaining cooking time.
MASALA TIME
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the diced onion until beginning to brown, 8-10 minutes (shifting occasionally). Add the grated garlic and the chopped chilli (to taste). Fry until fragrant, 30 seconds - 1 minute (shifting constantly). Pour in the cooked chopped tomato and the diluted Indian seasoning. Simmer until thickened, 10-12 minutes (stirring occasionally). When the sauce has 5 minutes remaining, stir through the roasted butternut and ¾ of the chickpeas. Add a sweetener and season.
GET THOSE TASTE BUDS DANCING!
Dish up a bowl of the steaming rice and top with the chunky chana masala. Scatter over the remaining crispy chickpeas. Garnish with the remaining sliced mint and serve with the raita on the side. Delicious and nutritious!

Brown Basmati Rice - 300ml
Butternut - 750g
Chickpeas - 360g
Cucumber - 150g
Cashew Nut Yoghurt - 150ml
Fresh Mint - 8g
Indian Seasoning - 60ml
Onions - 2
Garlic Cloves - 3
Fresh Chillies - 2
Cooked Chopped Tomato - 600g

Download the Recipe

Serves 4

BOILING RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
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 seasoning. Set aside.
MINTY RAITA & VEGGIE STOCK
Boil the kettle. In a bowl, combine the cucumber with the yoghurt and ¾ of the sliced mint. Season and set aside. Dilute the Indian Seasoning with 250ml of boiling water.
GET THOSE CHICKPEAS CRISPY
When the butternut reaches the halfway mark, shift and scatter over the dressed chickpeas. Return to the oven for the remaining cooking time.
MASALA TIME
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the diced onion until beginning to brown, 8-10 minutes (shifting occasionally). Add the grated garlic and the chopped chilli (to taste). Fry until fragrant, 30 seconds - 1 minute (shifting constantly). Pour in the cooked chopped tomato and the diluted Indian seasoning. Simmer until thickened, 10-12 minutes (stirring occasionally). When the sauce has 5 minutes remaining, stir through the roasted butternut and ¾ of the chickpeas. Add a sweetener and season.
GET THOSE TASTE BUDS DANCING!
Dish up a bowl of the steaming rice and top with the chunky chana masala. Scatter over the remaining crispy chickpeas. Garnish with the remaining sliced mint and serve with the raita on the side. Delicious and nutritious!