Vegetable bobotie

Recipe from: 5/29/1997 12:00:00 AM
Ingredients 21
Servings 6
Time

Ingredients

  • oil
  • 1
    large onion, finely chopped
  • 15
    ml
    mild curry powder
  • 15
    ml
    turmeric
  • 5
    ml
    ground ginger
  • 500
    g
    carrots, coarsely grated
  • 250
    g
    fresh mushrooms, sliced
  • 1
    large tomato, skinned and finely chopped
  • 125
    ml
    seedless raisins
  • 125
    ml
    dried apricots, coarsely chopped
  • 250
    ml
    unsalted peanuts
  • 500
    ml
    fresh breadcrumbs
  • 15
    ml
    sugar
  • 10
    ml
    salt
  • 125
    ml
    chicken stock
  • TOPPING
  • 2
    extra-large eggs
  • 250
    ml
    plain yoghurt
  • 250
    ml
    cream
  • 5
    ml
    custard powder
  • 2
    ml
    turmeric
 

Method

30-40 min
 
Preheat the oven to 180 ºC (350 ºF). Spray a deep, 25 cm ovenproof dish with non-stick spray. Heat the oil in a heavy based saucepan. Fry the onion in heated oil until tender and translucent. Stir in the curry powder, turmeric and ginger. Stir-fry for a few minutes, add the carrots and mushrooms and stir-fry lightly. Add the remaining ingredients, except those for the topping, and simmer for a few minutes. Transfer the mixture to the prepared dish. Whisk together the ingredients for the topping and pour over the vegetable mixture. Bake for 30-40 minutes until the mixture has set. Serve with rice. Serves 6.
 

Read more on: pulses
 

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