Vegetarian bobotie

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6 servings Prep: 10 mins, Cooking: 1 hr
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Who says you need meat to enjoy this sweet and savoury traditional dish?

By Hope Malau October 02 2017
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Ingredients (18)

15 g butter
15 ml fresh chillies — 573
1 onion — finely chopped
15 ml curry powder — medium
2 red chillies — chopped
3 cloves garlic — cloves, crushed
500 g butternut — cubed
2 carrots — grated
45 ml chutney
10 ml sugar
fresh coriander — handful, chopped
2 x 410 g lentils — tinned, drained
salt and freshly ground black pepper
500 ml Buttermilk
3 eggs
1.25 ml curry powder
salt and freshly ground black pepper
bay leaves — to garnish
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Method:

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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