Cooking ‘Fever’ishlyVegetarian bobotie

2017-10-04 06:01
Vegetarian boboti.PHOTO: sourced

Vegetarian boboti.PHOTO: sourced

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15g butter

15ml olive oil

1 onion, finely chopped

15ml medium curry powder

2 red chillies, chopped

3 cloves garlic, crushed

500g butternut, cubed

2 carrots, grated

45ml chutney

10ml sugar

handful coriander, chopped

2 x 410 g cans lentils, drained

500ml amasi

3 eggs

1.25ml 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.

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

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

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

• 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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