|Bobotie is a traditional South African dish, and one of my firm favourites. Since ditching the meat habit, I have been experimenting with converting some of my favourite meals in such a way that the carnivores in the house will still enjoy it.|
This vegetarian version of my time-tested Bobotie recipe has quickly become a favourite in our household.
Preparation time: 1 hour
Baking time: 40 minutes
- 1 cup lentils, uncooked
- 1T crushed garlic
- 1T crushed ginger
- 1-2 large onions
- 1 slice of bread (if pre-sliced bread is used, use 2 slices)
- ¼ cup milk/soy milk – enough to soak the bread
- 1 can coconut milk
- 2 T mild curry powder
- 1 T turmeric
- 2 T lemon juice or vinegar
- 2 T chutney
- 2 T sugar
- salt and pepper to taste
- ¼ cup almonds
- ¼ cup raisins
- 4-6 bay or lemon leaves
Preheat the oven to 180ºC (356ºF)
- Boil the lentils until soft – about 45 minutes. Tip: boil without salt to cook soft.
- In the mean time, fry the onions in a little bit of olive oil until soft. Add the crushed garlic and ginger – do not allow the garlic to burn. Stir in the cooked lentils.
- Soak the bread in the milk. squeeze out the milk and mash the bread.
- Add the lemon juice, chutney, sugar, one egg, the milk used for soaking bread, curry, tumeric, salt and pepper to the mashed bread, mix well.
- Add the bread mixture to the lentils, mix well.
- Add the almonds and the raisins, mix well.
- Spoon mixture into a greased oven dish. roll up the leaves and stick them in into the mixture.
- Bake for about 45 minutes.
- Mix the coconut milk with the other egg. pour this mixture over the mixture about 20-30 minutes before the baking time is over.