Oven-roasted pumpkin 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 yoghurt made with lime juice and pan-toasted rotis.
Masala Baked Beans & Mint Yoghurt
Masala Baked Beans & Mint Yoghurt
with roasted pumpkin & soft rotis
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Buttanut Macadamia Nut Yoghurt
- Cannellini Beans
- Cooked Chopped Tomato
- Fresh Chilli
- Fresh Chillies
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Lime Juice
- Onion
- Onions
- Pumpkin Chunks
- Rotis
- Spice & All Things Nice Korma Curry Paste
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
- Butter (optional)
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
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 150ml [300ml]|#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 cooked pumpkin.
PREP STEP
In a bowl, combine the remaining macadamia yoghurt with the mint and lime juice (to taste). Season and set aside.
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 minty macadamia yoghurt, and side with the warm Rotis. Tuck in and enjoy, Chef!
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
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 150ml [300ml]|#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 cooked pumpkin.
PREP STEP
In a bowl, combine the remaining macadamia yoghurt with the mint and lime juice (to taste). Season and set aside.
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 minty macadamia yoghurt, and side with the warm Rotis. Tuck in and enjoy, Chef!
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
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 450ml [600ml]|#7DA0D7 of water. Season and allow to simmer for 15-20 minutes until slightly thickened. Once complete, mix through ½ the macadamia yoghurt and a sweetener (to taste). Gently mix in the cooked pumpkin.
PREP STEP
In a bowl, combine the remaining macadamia yoghurt with the mint and lime juice (to taste). Season and set aside.
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 minty macadamia yoghurt, and side with the warm Rotis. Tuck in and enjoy, Chef!
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
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 450ml [600ml]|#7DA0D7 of water. Season and allow to simmer for 15-20 minutes until slightly thickened. Once complete, mix through ½ the macadamia yoghurt and a sweetener (to taste). Gently mix in the cooked pumpkin.
PREP STEP
In a bowl, combine the remaining macadamia yoghurt with the mint and lime juice (to taste). Season and set aside.
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 minty macadamia yoghurt, and side with the warm Rotis. Tuck in and enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Masala Baked Beans & Mint Yoghurt?
The preparation time for Masala Baked Beans & Mint Yoghurt with roasted pumpkin & soft rotis is between 20 and 40 minutes.
What is the total time required to make Masala Baked Beans & Mint Yoghurt with roasted pumpkin & soft rotis?
The total time required to make Masala Baked Beans & Mint Yoghurt with roasted pumpkin & soft rotis is between 40 and 60 minutes.
How many servings does Masala Baked Beans & Mint Yoghurt provide?
4 servings
What are the main ingredients in Masala Baked Beans & Mint Yoghurt?
Buttanut Macadamia Nut Yoghurt, Cannellini Beans, Cooked Chopped Tomato, Fresh Chilli, Fresh Chillies, Fresh Mint, Garlic Clove, Garlic Cloves, Lime Juice, Onion, Onions, Pumpkin Chunks, Rotis, Spice & All Things Nice Korma Curry Paste, Tomato Paste
What is the nutritional information of Masala Baked Beans & Mint Yoghurt?
Calories: 900, Carbs: 152 grams, Fat: grams, Protein: 26.7 grams, Sugar: 35.5 grams, Salt: 1985 grams
How do I prepare Masala Baked Beans & Mint Yoghurt?
SAVOUR THE FLAVOUR: Dish up a generous helping of the masala baked beans. Top with a dollop of the minty macadamia yoghurt, 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. PREP STEP: In a bowl, combine the remaining macadamia yoghurt with the mint and lime juice (to taste). Season and set aside. 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 150ml [300ml]|#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 cooked pumpkin. GOLDEN PUMPKIN: Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Masala Baked Beans & Mint Yoghurt?
Buttanut Macadamia Nut Yoghurt, Cannellini Beans, Cooked Chopped Tomato, Fresh Chilli, Fresh Chillies, Fresh Mint, Garlic Clove, Garlic Cloves, Lime Juice, Onion, Onions, Pumpkin Chunks, Rotis, Spice & All Things Nice Korma Curry Paste, Tomato Paste
How many calories does Masala Baked Beans & Mint Yoghurt have?
900 calories
How much fat content does Masala Baked Beans & Mint Yoghurt have?
grams
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