Recipes

Recipe of the day: Tasty vegetarian Bobotie

Name: Tasty vegetarian Bobotie
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 30 ml vegetable oil; 1 onion, finely chopped; 2 cloves garlic, finely grated; 1 knob ginger, finely grated; 15 ml mild curry powder; 15 ml garam masala or mild masala; 5 ml ground turmeric; 5 ml ground cinnamon; 5 ml ground cumin; 5 ml ground coriander; 1 large aubergine, cut into 1x1cm cubes; 2 x 400g cans lentils, drained; 1-2 slices white bread, processed to crumbs; 1 cup water; 60 ml fruit chutney (plus more for serving); 15 ml Worcester sauce; 15 ml tomato paste; 125 ml seedless raisins (optional); Salt & pepper; A squeeze of lemon juice, optional; 1 x 400g coconut milk; 3 eggs; A few bay leaves (or curry leaves); Salt & pepper

Introducing a delicious twist on a classic South African favourite.

The Vegetarian bobotie takes all the rich and savoury flavours of the traditional dish and transforms them into a meat-free delight.

With a hearty blend of vegetables and aromatic spices, this dish not only caters to vegetarian preferences but also promises a culinary adventure for everyone to enjoy.

ALSO READ: Recipe of the day: Pea and ham soup

Tasty vegetarian Bobotie

If you are not a fan of meat, there are plenty of options for you to enjoy, such as indulging in a homemade vegetarian bobotie.

Author: Ilse van der Merwe
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 4 1x
Category: Lunch, Brunch, Dinner,Main
Method: Bake
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

For the bobotie

30 ml vegetable oil
1 onion, finely chopped
2 cloves garlic, finely grated
1 knob ginger, finely grated
15 ml mild curry powder
15 ml garam masala or mild masala
5 ml ground turmeric
5 ml ground cinnamon
5 ml ground cumin
5 ml ground coriander
1 large aubergine, cut into 1x1cm cubes
2 x 400g cans lentils, drained
1–2 slices white bread, processed to crumbs
1 cup water
60 ml fruit chutney (plus more for serving)
15 ml Worcester sauce
15 ml tomato paste
125 ml seedless raisins (optional)
Salt & pepper
A squeeze of lemon juice, optional

For the custard layer:

1 x 400g coconut milk
3 eggs
A few bay leaves (or curry leaves)
Salt & pepper

Instructions

Heat the oil over medium heat in a medium size pot and fry the onions until they are soft but not too dark.
Add the garlic and ginger, stir and cook for a minute. Add the curry powder, garam masala, turmeric, cinnamon, coriander, cumin, stir and cook for a minute.
Add the aubergine and cook for about 5 minutes, stirring often. Add the lentils, breadcrumbs, water, chutney, Worcester sauce, tomato paste and raisins, then stir and bring to a simmer.
Cook for 5 minutes, stirring often (it can burn easily). Season generously with salt and pepper and a squeeze of lemon juice, then remove from the heat.
Transfer to a baking dish and smooth the surface. Preheat the oven to 200°C.
In a mixing bowl, add the coconut milk and eggs and season with salt and pepper. Whisk until well mixed then pour over the bobotie.
Press a few bay leaves into the top, then bake for about 25 minutes or until the top layer starts to turn brown on the edges and is fully cooked.
Remove and serve with your choice of sides such as yellow rice, toasted coconut, chutney, tomato sambal and fresh coriander.