Make this traditional Cape Malay South African classic with it’s sweet and spicy flavours and you certainly will not miss the meat in this delicious plant-based recipe.
This meat-free Bobotie is a perfect alternative for meatless Monday’s and will soon become a firm favourite, whether you’re vegetarian or not.
BUTTERNUT AND LENTIL BOBOTIE
Author: Fazila Olla-Logday
Recipe type: Main
Cuisine: South African
Make this traditional Cape Malay South African classic with it's sweet and spicy flavours and you certainly will not miss the meat in this delicious plant-based recipe. This meat-free Bobotie is a perfect alternative for meatless Monday's and will soon become a firm favourite, whether you're vegetarian or not.
Ingredients
- 4 Tbsp Vegetable Oil
- 2 Onions, (finely chopped)
- 3 Garlic Cloves (sliced)
- 2 Tbsp Curry Powder
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- Salt to taste
- 1 Medium Butternut, peeled and cut into very small cubes
- 1 410gr can Chopped Tomatoes
- 4 Tbsp Chutney
- ½ C Fresh Coriander (chopped)
- 2 x 410 g cans Lentils, (rinsed and drained)
TOPPING
- 1 cup (250 ml) Sour Cream or Greek Yoghurt
- 2 Extra Large Eggs
GARNISH
- 5-6 Lemon Leaves
- 25gr Flaked Almonds
Instructions
- In a large pot, heat the oil and fry the onion until soft and translucent.
- Add the garlic, curry powder, turmeric powder, chilli powder and stir-fry for a few more minutes.
- Add the butternut and salt and simmer slowly for 20-25 minutes until the butternut is almost soft but not mushy.
- Add the tomatoes and simmer for 10 minutes.
- Add the remaining ingredients and mix until well combined.
- Simmer for about 5 minutes until the mixture is almost dry.
- Spoon the mixture into a large baking dish and flatten with the back of a spoon. Beat all the topping ingredients together and pour over the mixture.
- Press the lemon leaves into the mixture, sprinkle with the flaked almonds and bake uncovered for approx.30 minutes or until the custard is golden brown.
Serve with brown rice and onion and tomato salad.
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