10 servings
Prep: 15 mins,
Cooking: 1 hr 30 mins
Allow your tastebuds to enjoy the rich in flavour South African dish!
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Ingredients (21)
2 | fresh chillies |
500 g | butternut — cubed |
1 | red onion — diced |
2 | carrots — diced |
1 | garlic — cloves, minced |
3 cm | fresh ginger — grated |
2 tsp | curry powder — medium |
2 | slices brown bread, crusts removed — soaked in milk |
125 g | red lentils |
2 | almonds — ground |
2 | sultanas |
1 | chutney — peach or apricot |
2 1/2 cup | chicken stock |
400 g | lentils — brown rinsed and drained |
400 g | chickpeas — tinned, drained and rinsed |
Custard topping:
1 cup | Greek yoghurt — Greek |
2 | eggs — extra-large |
salt — just a pinch | |
2 | fresh chillies |
almonds — flaked | |
7 | bay leaves |
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