Pumpkin and lentil bobotie

Recipe from: 4/22/2004 12:00:00 AM

Ingredients 11
Servings 4
Time

Ingredients

  • oil
  • 1
    onion, finely chopped
  • 15
    ml
    curry powder
  • 750
    g
    peeled pumpkin cubes
  • 100
    ml
    water
  • 50
    ml
    brown sugar
  • 50
    ml
    tomato paste
  • salt and freshly ground black pepper
  • 500
    ml
    cooked brown lentils
  • 400
    ml
    milk
  • 2
    eggs, lightly whisked
 

Method

 
Preheat the oven to 180 °C and grease an ovenproof dish.
Heat the oil in a large pan and stir-fry the onion until nearly soft.
Add the curry powder and stir-fry until fragrant.
Add the pumpkin seeds and water.
Cover and simmer until soft and all the water has evaporated.
Add the brown sugar and tomato paste.
Season with salt and pepper, then mash.
Arrange layers of pumpkin mash and lentils in the prepared dish.
Mix the milk and eggs, season with salt and pepper and pour over the pumpkin and lentils.
Bake the bobotie for 30 to 40 minutes or until the egg layer has set.
Serve with sticky rice, poppadoms and sambals.
 

Read more on: bake
 

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