VEGETARIAN BOBOTIE
This is my own vegetarian adaptation of the traditional Cape Malay dish of my country. I have tried to approximate flavour and texture as closely as possible and have retained all the ingredients my mother used when making it - aside from the mince, of course :) This project has been very important to me as most of the vegetarian versions I have found online so far are rather inaccurate. Bobotie was one of my favourite dishes as a child and I wanted to preserve and share that memory as much as I could.
Provided by Cora_and_Clarice
Categories Lentil
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse lentils until water runs clear.
- Cover lentils with water and pre-cook for 30min (you may need to top the water up from time to time).
- Drain lentils.
- Preheat oven to 150C.
- Saute onion and tomato.
- Add curry, tumeric, salt and pepper.
- Cook for 1-2 minutes.
- Add raisins, almonds, chutney, onion and tomato to lentils.
- Mix and place in baking dish.
- Shake up topping ingredients and pour over lentils.
- Place in oven and bake for 1-1/2 hours (egg topping should have risen all the way to the middle)
- Please note:.
- I spice my bobotie mildy and use a slightly sweet sultana chutney - one preference found in the Cape. Some people make theirs hotter and use Mrs. Ball's Original Chutney, which is very tasty and is less sweet. I recommend you experiment, but remember, the dish should be spicy as in flavoursome, not as in burn-your-mouth.
- Also, adding a bit more diced onion will add more texture to the lentils.
Nutrition Facts : Calories 226.3, Fat 9.8, SaturatedFat 2.2, Cholesterol 142.9, Sodium 71.1, Carbohydrate 22.4, Fiber 7.8, Sugar 4.5, Protein 14.2
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