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 are coated in a tomato-based masala sauce. Cooling raita and refreshing mint bring it all together.
Butternut Chana Masala
Butternut Chana Masala
with brown rice & fresh mint
Hands on Time: 30 - 50 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Brown Basmati Rice
- ButtaNutt Macadamia Nut Yoghurt
- Butternut
- Chickpeas
- Cooked Chopped Tomato
- Cucumber
- Fresh Chilli
- Fresh Chillies
- Fresh Mint
- Garlic Clove/s
- Garlic Cloves
- Indian Seasoning
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
- Tea Towel
BOILING RICE
Place the rice in a pot with 300ml [500ml]|#7DA0D7 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. Place the Cucumber in a tea towel and squeeze out the excess liquid (alternatively, squeeze out excess liquid with your hands).
ROAST THE 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). Alternatively, air fry at 200°C until crispy, 25-30 minutes. Place the 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 mint. Season and set aside. Dilute the Indian seasoning with 100ml [200ml]|#7DA0D7 of boiling water.
GET THOSE Chickpeas CRISPY
When the Butternut has 10 minutes remaining, shift and scatter over the 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 onion until beginning to brown, 4-8 minutes (shifting occasionally). Add the garlic and the chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and the Indian seasoning. Simmer until thickened, 5-10 minutes (stirring occasionally). When the sauce has 5 minutes remaining, stir through the 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 mint and serve with the raita on the side. Delicious and nutritious!
BOILING RICE
Place the rice in a pot with 300ml [500ml]|#7DA0D7 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. Place the Cucumber in a tea towel and squeeze out the excess liquid (alternatively, squeeze out excess liquid with your hands).
ROAST THE 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). Alternatively, air fry at 200°C until crispy, 25-30 minutes. Place the 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 mint. Season and set aside. Dilute the Indian seasoning with 100ml [200ml]|#7DA0D7 of boiling water.
GET THOSE Chickpeas CRISPY
When the Butternut has 10 minutes remaining, shift and scatter over the 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 onion until beginning to brown, 4-8 minutes (shifting occasionally). Add the garlic and the chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and the Indian seasoning. Simmer until thickened, 5-10 minutes (stirring occasionally). When the sauce has 5 minutes remaining, stir through the 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 mint and serve with the raita on the side. Delicious and nutritious!
BOILING RICE
Place the rice in a pot with 700ml [900ml]|#7DA0D7 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. Place the Cucumber in a tea towel and squeeze out the excess liquid (alternatively, squeeze out excess liquid with your hands).
ROAST THE 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). Alternatively, air fry at 200°C until crispy, 35-40 minutes. Place the 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 mint. Season and set aside. Dilute the Indian seasoning with 300ml [400ml]|#7DA0D7 of boiling water.
GET THOSE Chickpeas CRISPY
When the Butternut has 10 minutes remaining, shift and scatter over the 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 onion until beginning to brown, 4-8 minutes (shifting occasionally). Add the garlic and the chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and the Indian seasoning. Simmer until thickened, 5-10 minutes (stirring occasionally). When the sauce has 5 minutes remaining, stir through the 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 mint and serve with the raita on the side. Delicious and nutritious!
BOILING RICE
Place the rice in a pot with 700ml [900ml]|#7DA0D7 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. Place the Cucumber in a tea towel and squeeze out the excess liquid (alternatively, squeeze out excess liquid with your hands).
ROAST THE 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). Alternatively, air fry at 200°C until crispy, 35-40 minutes. Place the 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 mint. Season and set aside. Dilute the Indian seasoning with 300ml [400ml]|#7DA0D7 of boiling water.
GET THOSE Chickpeas CRISPY
When the Butternut has 10 minutes remaining, shift and scatter over the 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 onion until beginning to brown, 4-8 minutes (shifting occasionally). Add the garlic and the chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and the Indian seasoning. Simmer until thickened, 5-10 minutes (stirring occasionally). When the sauce has 5 minutes remaining, stir through the 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 mint and serve with the raita on the side. Delicious and nutritious!
Frequently Asked Questions
What is the preparation time for Butternut Chana Masala?
The preparation time for Butternut Chana Masala with brown rice & fresh mint is between 30 and 50 minutes.
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.
How many servings does Butternut Chana Masala provide?
4 servings
What are the main ingredients in Butternut Chana Masala?
Brown Basmati Rice, ButtaNutt Macadamia Nut Yoghurt, Butternut, Chickpeas, Cooked Chopped Tomato, Cucumber, Fresh Chilli, Fresh Chillies, Fresh Mint, Garlic Clove/s, Garlic Cloves, Indian Seasoning, Onion, Onions
What is the nutritional information of Butternut Chana Masala?
Calories: 955, Carbs: 168 grams, Fat: grams, Protein: 31 grams, Sugar: 26.7 grams, Salt: 1439 grams
How do I prepare Butternut Chana Masala?
MASALA TIME: Place a deep pan over medium heat with a drizzle of oil. When hot, fry the onion until beginning to brown, 4-8 minutes (shifting occasionally). Add the garlic and the chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and the Indian seasoning. Simmer until thickened, 5-10 minutes (stirring occasionally). When the sauce has 5 minutes remaining, stir through the butternut and ¾ of the chickpeas. Add a sweetener and season. BOILING RICE: Place the rice in a pot with 300ml [500ml]|#7DA0D7 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. Place the cucumber in a tea towel and squeeze out the excess liquid (alternatively, squeeze out excess liquid with your hands). ROAST THE 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). Alternatively, air fry at 200°C until crispy, 25-30 minutes. Place the 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 mint. Season and set aside. Dilute the Indian seasoning with 100ml [200ml]|#7DA0D7 of boiling water. GET THOSE CHICKPEAS CRISPY: When the butternut has 10 minutes remaining, shift and scatter over the 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 mint and serve with the raita on the side. Delicious and nutritious!
What should be prepared from my kitchen to make Butternut Chana Masala?
Brown Basmati Rice, ButtaNutt Macadamia Nut Yoghurt, Butternut, Chickpeas, Cooked Chopped Tomato, Cucumber, Fresh Chilli, Fresh Chillies, Fresh Mint, Garlic Clove/s, Garlic Cloves, Indian Seasoning, Onion, Onions
How many calories does Butternut Chana Masala have?
955 calories
How much fat content does Butternut Chana Masala have?
grams
Woolies Products in this dish
