eCook Meal
Coconut Millet & Berbere Butternut
with crispy chickpeas & roasted onion wedges
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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R124.55
for 4 servings · R31.14 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Butternut Chunks needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
Not in the Woolies basket — source these elsewhere:
- Millet
- Berbere Spice
- Cashew Nut Cream Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cashew Nut Cream Cheese, Chickpeas, Coconut Milk, Cucumber, Fresh Mint, Ginger, Green Leaves, Lemon Juice, Millet, Onion
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?
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. 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. 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. 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). 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.
What should be prepared from my kitchen to make Coconut Millet & Berbere Butternut?
Berbere Spice, Butternut, Cashew Nut Cream Cheese, Chickpeas, Coconut Milk, Cucumber, Fresh Mint, Ginger, Green Leaves, Lemon Juice, Millet, Onion
How many calories does Coconut Millet & Berbere Butternut have?
893 calories
How much fat content does Coconut Millet & Berbere Butternut have?
grams