Lentil and Sweet Potato Bobotie

This is a delicious vegetarian take on a Cape Malay classic, and makes enough for two to four people, depending on serving size. I served mine with yellow rice, peas, tomato salad and gem squash, and it was easily enough for four! Next time, I’d make it in individual ramekins. Don’t be intimidated by the list of ingredients – the recipe is really easy!

1 small red onion, chopped
5ml chopped garlic
15ml olive oil
1 can brown lentils, rinsed
1 sweet potato, skinned and chopped into roughly 1.5cm blocks (try to find the orange-flesh kind, they look stunning)
5ml curry powder
2.5ml ground cinnamon
2.5ml turmeric
1.25ml cumin
1.25ml ground ginger

15ml Worchestershire sauce (check for a vegetarian variety)
45ml fruity chutney
pinch of Tabasco sauce
30ml white wine
about 45ml nuts, such as almonds or cashews, chopped
about 45ml dried fruit, such as apricots, raisins or peaches, chopped

100ml milk
2 eggs
pinch of turmeric
2-3 dried bay leaves

Preheat the oven to 180 degrees.
Fry the chopped onion and garlic lightly in the olive oil.
Add the curry powder, cinnamon, turmeric, cumin and ginger, and fry for 2-3 minutes until flavoursome.
Add the lentils and sweet potato, and stir to cover with spices.
Mix the Worchestershire sauce, chutney, Tabasco, wine, nuts and dried fruit together, and add to the lentil mixture.
Cover, and simmer for about 10 minutes.
Mix together the milk, eggs, salt and turmeric.
Remove the lentil mixture from the heat, and spoon into a prepared ovenproof dish.
Top with the milk mixture, and place the bay leaves on top.
Place the bobotie in the hot oven, and bake for 25-30 minutes, until the topping is set.

Serve with yellow rice, tomato and onion salad, and extra chutney on the side.


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