What are the main ingredients in Vegetarian Butternut Chana Masala?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Vegetarian Butternut Chana Masala?

Calories: 527, Carbs: 91 grams, Fat: grams, Protein: 23.9 grams, Sugar: 29.1 grams, Salt: 1620 grams

How do I prepare Vegetarian Butternut Chana Masala?

GET THOSE CHICKPEAS CRISPY: When the butternut has 10 minutes left, shift and scatter over the chickpeas. Spread out in a single layer and return to the oven for the remaining roasting time. CRUNCHY POPPADOMS: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadoms start to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Remove and drain on paper towel. (Alternatively: you can cook them in the microwave! Simply heat them one at a time in 10-second bursts. Do this until puffed up and crispy – about 30-40 seconds in total.) MASALA TIME: Place a deep pan over medium heat with a drizzle of oil. When hot, fry the diced onion until browning, 5-6 minutes (shifting occasionally). Add the grated garlic and the chopped chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and diluted Indian seasoning. Simmer until thickened, 8-10 minutes (stirring occasionally). When the sauce has 5 minutes left, stir through the roast butternut, the sliced green beans and ¾ of the chickpeas. Simmer, 1-2 minutes. Add a sweetener (to taste) and season. VEGGIE STOCK: Boil the kettle. Dilute the Indian seasoning with 200ml of boiling water. ROAST THE BUTTERNUT: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the drained chickpeas in a bowl and toss with a drizzle of oil and season. Set aside. GET THOSE TASTE BUDS DANCING!: Dish up a bowl of chunky chana masala and scatter over the remaining crispy chickpeas. Garnish with the sliced mint, and serve with the poppadoms and raita on the side. Delicious and nutritious!

What should be prepared from my kitchen to make Vegetarian Butternut Chana Masala?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Vegetarian Butternut Chana Masala

“Chana” means chickpea and “masala” refers to a spice blend used in Indian cooking. For our version of this saucy curry, we’ve added roast butternut, crunched up the chickpeas, green beans and included pan-fried poppadoms – all to crisp up your week!

Vegetarian Butternut Chana Masala

with crispy poppadoms, raita & fresh mint

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Butternut Chunks
Chickpeas
Cooked Chopped Tomato
Fresh Chilli
Fresh Chillies
Fresh Mint
Garlic Clove
Garlic Cloves
Green Beans
Indian Seasoning
Onion
Onions
Poppadom
Poppadoms
Raita

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Photo of Vegetarian Butternut Chana Masala

Serves 1

ROAST THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the drained chickpeas in a bowl and toss with a drizzle of oil and season. Set aside.
VEGGIE STOCK
Boil the kettle. Dilute the Indian seasoning with 100ml of boiling water.
GET THOSE CHICKPEAS CRISPY
When the butternut has 10 minutes left, shift and scatter over the chickpeas. Spread out in a single layer and return to the oven for the remaining roasting time.
MASALA TIME
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the diced onion until browning, 5-6 minutes (shifting occasionally). Add the grated garlic and the chopped chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and diluted Indian seasoning. Simmer until thickened, 8-10 minutes (stirring occasionally). When the sauce has 5 minutes left, stir through the roast butternut, the sliced green beans and ¾ of the chickpeas. Simmer, 1-2 minutes. Add a sweetener (to taste) and season.
CRUNCHY POPPADOM
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Remove and drain on paper towel. (Alternatively: you can cook it in the microwave! Simply heat it in 10-second bursts. Do this until puffed up and crispy – about 30-40 seconds in total.)
GET THOSE TASTE BUDS DANCING!
Dish up a bowl of chunky chana masala and scatter over the remaining crispy chickpeas. Garnish with the sliced mint, and serve with the poppadom and raita on the side. Delicious and nutritious!

Butternut Chunks - 250g
Chickpeas - 60g
Indian Seasoning - 15ml
Onion - 1
Garlic Clove - 1
Fresh Chilli - 1
Cooked Chopped Tomato - 200g
Green Beans - 100g
Poppadom - 1
Fresh Mint - 3g
Raita - 50ml

Download the Recipe

Serves 2

ROAST THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the drained chickpeas in a bowl and toss with a drizzle of oil and season. Set aside.
VEGGIE STOCK
Boil the kettle. Dilute the Indian seasoning with 200ml of boiling water.
GET THOSE CHICKPEAS CRISPY
When the butternut has 10 minutes left, shift and scatter over the chickpeas. Spread out in a single layer and return to the oven for the remaining roasting time.
MASALA TIME
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the diced onion until browning, 5-6 minutes (shifting occasionally). Add the grated garlic and the chopped chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and diluted Indian seasoning. Simmer until thickened, 8-10 minutes (stirring occasionally). When the sauce has 5 minutes left, stir through the roast butternut, the sliced green beans and ¾ of the chickpeas. Simmer, 1-2 minutes. Add a sweetener (to taste) and season.
CRUNCHY POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadoms start to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Remove and drain on paper towel. (Alternatively: you can cook them in the microwave! Simply heat them one at a time in 10-second bursts. Do this until puffed up and crispy – about 30-40 seconds in total.)
GET THOSE TASTE BUDS DANCING!
Dish up a bowl of chunky chana masala and scatter over the remaining crispy chickpeas. Garnish with the sliced mint, and serve with the poppadoms and raita on the side. Delicious and nutritious!

Butternut Chunks - 500g
Chickpeas - 120g
Indian Seasoning - 30ml
Onion - 1
Garlic Clove - 1
Fresh Chilli - 1
Cooked Chopped Tomato - 400g
Green Beans - 200g
Poppadoms - 2
Fresh Mint - 5g
Raita - 100ml

Download the Recipe

Serves 3

ROAST THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Place the drained chickpeas on a separate roasting tray, coat in oil, and season. Spread out in a single layer and set aside.
VEGGIE STOCK
Boil the kettle. Dilute the Indian seasoning with 300ml of boiling water.
GET THOSE CHICKPEAS CRISPY
When the butternut has 15 minutes left, shift and scatter over the chickpeas. Spread out in a single layer and return to the oven for the remaining roasting time.
MASALA TIME
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the diced onion until browning, 7-8 minutes (shifting occasionally). Add the grated garlic and the chopped chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and diluted Indian seasoning. Simmer until thickened, 10-12 minutes (stirring occasionally). When the sauce has 5 minutes left, stir through the roast butternut, the sliced green beans and ¾ of the chickpeas. Simmer, 2-3 minutes. Add a sweetener (to taste) and season.
CRUNCHY POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadoms start to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Remove and drain on paper towel. (Alternatively: you can cook them in the microwave! Simply heat them one at a time in 10-second bursts. Do this until puffed up and crispy – about 30-40 seconds in total.)
GET THOSE TASTE BUDS DANCING!
Dish up a bowl of chunky chana masala and scatter over the remaining crispy chickpeas. Garnish with the sliced mint, and serve with the poppadoms and raita on the side. Delicious and nutritious!

Butternut Chunks - 750g
Chickpeas - 240g
Indian Seasoning - 45ml
Onion - 2
Garlic Cloves - 2
Fresh Chillies - 2
Cooked Chopped Tomato - 600g
Green Beans - 300g
Poppadoms - 3
Fresh Mint - 8g
Raita - 150ml

Download the Recipe

Serves 4

ROAST THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Place the drained chickpeas on a separate roasting tray, coat in oil, and season. Spread out in a single layer and set aside.
VEGGIE STOCK
Boil the kettle. Dilute the Indian seasoning with 400ml of boiling water.
GET THOSE CHICKPEAS CRISPY
When the butternut has 15 minutes left, shift and scatter over the chickpeas. Spread out in a single layer and return to the oven for the remaining roasting time.
MASALA TIME
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the diced onion until browning, 7-8 minutes (shifting occasionally). Add the grated garlic and the chopped chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Pour in the cooked chopped tomato and diluted Indian seasoning. Simmer until thickened, 10-12 minutes (stirring occasionally). When the sauce has 5 minutes left, stir through the roast butternut, the sliced green beans and ¾ of the chickpeas. Simmer, 2-3 minutes. Add a sweetener (to taste) and season.
CRUNCHY POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadoms start to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Remove and drain on paper towel. (Alternatively: you can cook them in the microwave! Simply heat them one at a time in 10-second bursts. Do this until puffed up and crispy – about 30-40 seconds in total.)
GET THOSE TASTE BUDS DANCING!
Dish up a bowl of chunky chana masala and scatter over the remaining crispy chickpeas. Garnish with the sliced mint, and serve with the poppadoms and raita on the side. Delicious and nutritious!