eCook Meal
Masala Baked Beans & Mint Yoghurt
with roasted pumpkin & soft rotis
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 & a mint yoghurt. Served with pan-toasted rotis.
Serving guide
Choose your portion size.
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 yoghurt and a sweetener (to taste). Gently mix in the cooked pumpkin.
PREP STEP
In a bowl, combine the remaining 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 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 yoghurt and a sweetener (to taste). Gently mix in the cooked pumpkin.
PREP STEP
In a bowl, combine the remaining 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 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 yoghurt and a sweetener (to taste). Gently mix in the cooked pumpkin.
PREP STEP
In a bowl, combine the remaining 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 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 yoghurt and a sweetener (to taste). Gently mix in the cooked pumpkin.
PREP STEP
In a bowl, combine the remaining 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 yoghurt, and side with the warm Rotis. Tuck in and enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R208.22
for 4 servings · R52.06 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Pumpkin Chunks needs 800 gBulk Pumpkin 800 g 800 g at R49.99 · 100% of packR49.99
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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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Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Cannellini Beans needs 480 gCannellini Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Rotis needs 8Mini Butter Rotis 12 x 17 g R39.99 · whole pack (size can't be divided)R39.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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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
Not in the Woolies basket — source these elsewhere:
- Greek Yoghurt
- Spice & All Things Nice Korma Curry Paste
- Lime Juice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Cannellini Beans, Chilli, Fresh Mint, Garlic, Greek Yoghurt, Lime Juice, Onion, Pumpkin Chunks, Rotis, Spice & All Things Nice Korma Curry Paste, Tomato, Tomato Paste
What is the nutritional information of Masala Baked Beans & Mint Yoghurt?
Calories: 894, Carbs: 151 grams, Fat: grams, Protein: 34.3 grams, Sugar: 33.6 grams, Salt: 2013 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 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 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 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?
Cannellini Beans, Chilli, Fresh Mint, Garlic, Greek Yoghurt, Lime Juice, Onion, Pumpkin Chunks, Rotis, Spice & All Things Nice Korma Curry Paste, Tomato, Tomato Paste
How many calories does Masala Baked Beans & Mint Yoghurt have?
894 calories
How much fat content does Masala Baked Beans & Mint Yoghurt have?
grams