Recipe by Cora_and_Clarice
This is my own vegetarian adaptation of the traditional Cape Malay dish of my country. I have tried to approximate flavour and texture as closely as possible and have retained all the ingredients my mother used when making it - aside from the mince, of course :) This project has been very important to me as most of the vegetarian versions I have found online so far are rather inaccurate. Bobotie was one of my favourite dishes as a child and I wanted to preserve and share that memory as much as I could.
Top Review by Sydney Mike
I had just exactly the homemade raisin chutney I needed for this recipe, but then I make a lot of different ones & usually have 5-6 kinds on hand! Also used almost all of the 2/3 cup of milk suggested for the topping, & was very satisfied with the results! Oh, yes, I did cut back a little on the amount of curry, but that was about it! This is definitely something I'd like to make & enjoy again! Thanks for sharing the recipe! [Tagged, made & reviewed in New Kids on the Block tag]
- 250 g lentils
- 1 large onion, diced
- 1 large fresh tomato, diced
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- salt and pepper
- 4 tablespoons chutney
- 1 large handful raisins
- 40 g sliced almonds
For the topping
- 3 eggs
- 100 -150 ml milk (not entirely sure about the amount as I do it by feel, your topping should have a very pale yellow c)
- 2 bay leaves (I tear mine up a bit, but some people put them in whole, up to you)
Directions See How It's Made
- Rinse lentils until water runs clear.
- Cover lentils with water and pre-cook for 30min (you may need to top the water up from time to time).
- Drain lentils.
- Preheat oven to 150C.
- Saute onion and tomato.
- Add curry, tumeric, salt and pepper.
- Cook for 1-2 minutes.
- Add raisins, almonds, chutney, onion and tomato to lentils.
- Mix and place in baking dish.
- Shake up topping ingredients and pour over lentils.
- Place in oven and bake for 1-1/2 hours (egg topping should have risen all the way to the middle)
- Please note:.
- I spice my bobotie mildy and use a slightly sweet sultana chutney - one preference found in the Cape. Some people make theirs hotter and use Mrs. Ball's Original Chutney, which is very tasty and is less sweet. I recommend you experiment, but remember, the dish should be spicy as in flavoursome, not as in burn-your-mouth.
- Also, adding a bit more diced onion will add more texture to the lentils.