Recipe for Vegetarian Bobotie that replaces the mince with lentils
2 teaspoons (10 ml) ground ginger
1 tablespoon (15 ml) soft brown sugar
1 teaspoon (5 ml) mild curry powder (if you like it stronger, use 1 1/2 teaspoon curry powder)
1 1/2 teaspoon (7.5 ml) turmeric
1 teaspoons (5 ml) salt
1/8 teaspoon (1/2 ml) white pepper
2 tablespoons (30 ml) butter or oil
1 large onion, or 2 small onions, chopped
1 slice of bread, soaked in water
2 x 390 gram tins of lentils (drained) or 2 1/2 cups cooked lentils
1/4 cup (60ml) sultanas
2 tablespoons (30 ml) chutney
1 tablespoon (15 ml) apricot jam
1 tablespoon (15 ml) vinegar
1 tablespoon (15 ml) anchovy-free Worcester sauce or soy sauce
1 tablespoon (15 ml) tomato paste
3/4 cup (185 ml) milk
A few sliced almonds (optional)
A laurel / bay / lemon leaves or two
Heat group A’s spices in a heavy saucepan to release their flavour. Be careful not to scorch.
Add onions and butter or oil and fry until onions are soft. Add chopped garlic
Squeeze water from bread and add ingredients of group B to the onion mix.
Simmer mixture for 20 minutes, stirring regularly.
Pile into a buttered casserole dish
Mix group C’s ingredients together, pour over dish.
You may want add laurel or lemon leaves to the topping. Press in lightly. Almonds on the topping are optional but very tasty.
Bake at 180°C for about 45 minutes
This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.