Lentil and Butternut Bobotie

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vegetarian bobotie

The idea of this dish is that the lentils replace the mince in the original bobotie recipe, so with this in mind, you can either use your own curry mince recipe and just follow the other easy steps of this dish or you can quickly whip up my recipe which is super easy and budget friendly.
vegetarian bobotie
Bobotie appears to be a variant of Patinam ex lacte, a dish documented by the ancient Roman writer Apicius, layers of cooked meat, pine nuts, and seasoned with pepper, celery seeds and asafetida (celery family). These were cooked until the flavours had blended, when a top layer of egg and milk was added. When the latter had set, the dish was ready to be served. Louis Leipoldt, a South African writer and gourmet, wrote that the recipe was known in Europe in the seventeenth century (https://en.wikipedia.org/wiki/Bobotie) and here I thought bobotie was a traditional Cape Malay recipe. So here’s some more interesting facts…….The first recipe for bobotie appeared in a Dutch cookbook in 1609. Afterwards, it was taken to South Africa and adopted by the Cape Malay community. It is also made with curry powder leaving it with a slight “tang”. The dish has been known in the Cape of Good Hope since the 17th century, when it was made with a mixture of mutton and pork. Well we’re not making a meat dish this time round so here’s what you’ll need for this delicious meat-free version of bobotie.
1 medium sized butternut (peeled)
2 tins of lentils in brine
1 onion diced
15ml masala spice
15ml olive oil
1 Tbsp butter
1 Tbsp curry powder
30 ml chutney (Mrs Balls)
15ml sugar
400ml coconut milk
3 eggs
3-5 bayleaves
Before you get started with the bobotie mix, preheat oven to 180 degrees Celsius and dice the peeled butternut into bite sized cubes, rinse and pat dry. Lay the butternut cubes out onto a roasting tray and sprinkle the masala spice and add the olive oil and salt. Using you hands, toss the cubes until they are all coated with the masala and oil. Roast in the oven until tender. Set aside.
vegetarian bobotie
In a medium sized pot, add the tablespoon of butter and saute the onion until transparent. Add both tins of drained lentils, retaining the juice. Add the curry powder, chutney and sugar and saute for about 2-3 minutes. Add little bits of lentil juice that was retained to ensure the mixture doesn’t stick to the pot. Lastly, add the roasted butternut cubes and raisins and allow to simmer for a further 3-5 minutes adding juice as needed. Once the mixture is done, place in an ovenproof skillet or baking dish and set aside.
vegetarian bobotie
In a small bowl, mix the eggs and milk together and pour over the lentil mixture. Arrange 3-5 bayleaves on top and bake in a preheated oven of 220 degrees Celsius until bobotie is set and browned.

  • Zirkie


    Dit klink heerlik!

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