Vegetarian Bobotie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 250
  • 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
  • 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)
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DIRECTIONS

  • 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.
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