Vegetarian bobotie

By Hope Malau
29 February 2016

Who says you need meat to enjoy this sweet and savoury traditional dish?

Serves: 6 Preparation time: 10 min Cooking time: 1 hr

  • 15g butter
  • 15 ml (1 T) olive oil
  • 1 onion, finely chopped
  • 15 ml (1 T) medium curry powder
  • 2 red chillies, chopped
  • 3 cloves garlic, crushed
  • 500 g butternut, cubed
  • 2 carrots, grated
  • 45 ml (3 T) chutney
  • 10 ml (2 t) sugar
  • handful coriander, chopped
  • 2 x 410 g cans lentils, drained
  • salt and pepper

Egg topping

  • 500 ml (2 c) amasi
  • 3 eggs
  • 1.25 ml (¼ tsp) curry powder
  • Salt and pepper
  • Bay leaves, for garnishing

Preheat the oven to 180°C and grease a large baking dish with spray and cook.

1. In a large pot, heat the butter and oil and fry the onion, curry powder, chilli and garlic until soft and fragrant.

2. Add the butternut, carrots and sauté for 10 minutes until the vegetables are soft and all the liquid has evaporated.

3. Add the remaining ingredients and mix until well combined. Simmer for about 5 minutes until the mixture is dried out. Season to taste.

4. Place the lentil mixture into the prepared baking dish and flatten with the back of a spoon. Beat all the egg topping ingredients together and pour over the mixture. Squish in a few bay leaves and bake for about 40 minutes.

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