Made from an exotic mixture of chilli peppers, coriander, garlic, fenugreek, and other aromatics, a unique berbere spice will coat the roasted butternut, onions & crispy chickpeas in this dish. This veggie medley will rest on top of coconut milk-infused millet, drizzled with cashew cream cheese, ginger & mint sauce.
Coconut Millet & Berbere Butternut
Coconut Millet & Berbere Butternut
with crispy chickpeas & roasted onion wedges
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Berbere Spice
- Butternut Chunks
- Cashew Nut Cream Cheese
- Chickpeas
- Coconut Milk
- Cucumber
- Fresh Ginger
- Fresh Mint
- Green Leaves
- Lemon Juice
- Millet
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
COCONUT Millet
Preheat the oven to 200°C. Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 100ml of salted water and the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
BERBERE BUTTERNUT
Place the berbere spice in a bowl with a drizzle of oil. Spread the butternut pieces on a roasting tray. Coat in ½ the berbere spice oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
ONION & Chickpeas
Place the onion wedges and the rinsed Chickpeas on a separate roasting tray. Coat in the remaining berbere spice oil and seasoning. Set aside.
CREAMY CASHEW SAUCE
In a small bowl, combine the lemon juice, the cashew cream cheese, the grated ginger, ½ the chopped mint, a drizzle of oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ROAST WITH THE MOST
When the butternut has been in for 15 minutes, pop the tray of dressed Chickpeas & onions into the oven for the remaining time or until crispy.
LOAD THE Millet
Toss the shredded leaves, the diced Cucumber, and ½ the ginger cashew dressing through the cooked millet. Set aside.
TIME TO ENJOY
Plate up the loaded coconut Millet and top with the roasted veg. Drizzle over the remaining dressing and garnish with the remaining mint.
COCONUT Millet
Preheat the oven to 200°C. Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 200ml of salted water and the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
BERBERE BUTTERNUT
Place the berbere spice in a bowl with a drizzle of oil. Spread the butternut pieces on a roasting tray. Coat in ½ the berbere spice oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
ONION & Chickpeas
Place the onion wedges and the rinsed Chickpeas on a separate roasting tray. Coat in the remaining berbere spice oil and seasoning. Set aside.
CREAMY CASHEW SAUCE
In a small bowl, combine the lemon juice, the cashew cream cheese, the grated ginger, ½ the chopped mint, a drizzle of oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ROAST WITH THE MOST
When the butternut has been in for 15 minutes, pop the tray of dressed Chickpeas & onions into the oven for the remaining time or until crispy.
LOAD THE Millet
Toss the shredded leaves, the diced Cucumber, and ½ the ginger cashew dressing through the cooked millet. Set aside.
TIME TO ENJOY
Plate up the loaded coconut Millet and top with the roasted veg. Drizzle over the remaining dressing and garnish with the remaining mint.
COCONUT Millet
Preheat the oven to 200°C. Place the Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 300ml of salted water and the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
BERBERE BUTTERNUT
Place the berbere spice in a bowl with a drizzle of oil. Spread the butternut pieces on a roasting tray. Coat in ½ the berbere spice oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
ONION & Chickpeas
Place the onion wedges and the rinsed Chickpeas on a separate roasting tray. Coat in the remaining berbere spice oil and seasoning. Set aside.
CREAMY CASHEW SAUCE
In a small bowl, combine the lemon juice, the cashew cream cheese, the grated ginger, ½ the chopped mint, a drizzle of oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ROAST WITH THE MOST
When the butternut has been in for 15 minutes, pop the tray of dressed Chickpeas & onions into the oven for the remaining time or until crispy.
LOAD THE Millet
Toss the shredded leaves, the diced Cucumber, and ½ the ginger cashew dressing through the cooked millet. Set aside.
TIME TO ENJOY
Plate up the loaded coconut Millet and top with the roasted veg. Drizzle over the remaining dressing and garnish with the remaining mint.
COCONUT Millet
Preheat the oven to 200°C. Place the Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 400ml of salted water and the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
BERBERE BUTTERNUT
Place the berbere spice in a bowl with a drizzle of oil. Spread the butternut pieces on a roasting tray. Coat in ½ the berbere spice oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
ONION & Chickpeas
Place the onion wedges and the rinsed Chickpeas on a separate roasting tray. Coat in the remaining berbere spice oil and seasoning. Set aside.
CREAMY CASHEW SAUCE
In a small bowl, combine the lemon juice, the cashew cream cheese, the grated ginger, ½ the chopped mint, a drizzle of oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ROAST WITH THE MOST
When the butternut has been in for 15 minutes, pop the tray of dressed Chickpeas & onions into the oven for the remaining time or until crispy.
LOAD THE Millet
Toss the shredded leaves, the diced Cucumber, and ½ the ginger cashew dressing through the cooked millet. Set aside.
TIME TO ENJOY
Plate up the loaded coconut Millet and top with the roasted veg. Drizzle over the remaining dressing and garnish with the remaining mint.
Frequently Asked Questions
What is the preparation time for Coconut Millet & Berbere Butternut?
The preparation time for Coconut Millet & Berbere Butternut with crispy chickpeas & roasted onion wedges is between 25 and 40 minutes.
What is the total time required to make Coconut Millet & Berbere Butternut with crispy chickpeas & roasted onion wedges?
The total time required to make Coconut Millet & Berbere Butternut with crispy chickpeas & roasted onion wedges is between 45 and 60 minutes.
How many servings does Coconut Millet & Berbere Butternut provide?
4 servings
What are the main ingredients in Coconut Millet & Berbere Butternut?
Berbere Spice, Butternut Chunks, Cashew Nut Cream Cheese, Chickpeas, Coconut Milk, Cucumber, Fresh Ginger, Fresh Mint, Green Leaves, Lemon Juice, Millet, Onion, Onions
What is the nutritional information of Coconut Millet & Berbere Butternut?
Calories: 893, Carbs: 132 grams, Fat: grams, Protein: 26 grams, Sugar: 16.6 grams, Salt: 779 grams
How do I prepare Coconut Millet & Berbere Butternut?
COCONUT MILLET: Preheat the oven to 200°C. Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 200ml of salted water and the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover. BERBERE BUTTERNUT: Place the berbere spice in a bowl with a drizzle of oil. Spread the butternut pieces on a roasting tray. Coat in ½ the berbere spice oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). ONION & CHICKPEAS: Place the onion wedges and the rinsed chickpeas on a separate roasting tray. Coat in the remaining berbere spice oil and seasoning. Set aside. CREAMY CASHEW SAUCE: In a small bowl, combine the lemon juice, the cashew cream cheese, the grated ginger, ½ the chopped mint, a drizzle of oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. ROAST WITH THE MOST: When the butternut has been in for 15 minutes, pop the tray of dressed chickpeas & onions into the oven for the remaining time or until crispy. LOAD THE MILLET: Toss the shredded leaves, the diced cucumber, and ½ the ginger cashew dressing through the cooked millet. Set aside. TIME TO ENJOY: Plate up the loaded coconut millet and top with the roasted veg. Drizzle over the remaining dressing and garnish with the remaining mint.
What should be prepared from my kitchen to make Coconut Millet & Berbere Butternut?
Berbere Spice, Butternut Chunks, Cashew Nut Cream Cheese, Chickpeas, Coconut Milk, Cucumber, Fresh Ginger, Fresh Mint, Green Leaves, Lemon Juice, Millet, Onion, Onions
How many calories does Coconut Millet & Berbere Butternut have?
893 calories
How much fat content does Coconut Millet & Berbere Butternut have?
grams
Woolies Products in this dish
