A simple to prepare recipe for Vegetarian Bobotie – a nice change from the usual dinner fare.
1 medium butternut (+- 1 kg), peeled and cut into very small, 1cm x 1cm blocks
2 onions, finely chopped
4 t (20 ml) Ina Paarman’s Masala Spice
2 T (30 ml) canola oil
1 x 200 g Ina Paarman’s Tikka Curry Coat & Cook Sauce
1 x 400 g tin lentils, drained
1 cup (250 ml) sour cream, buttermilk or plain yoghurt
1 t (5 ml) Ina Paarman’s Masala Spice
1 large egg or two smaller eggs
6 bay leaves or lemon leaves
Adjust oven rack to the middle position. Preheat oven to 180C.
Saute the butternut, onions and Masala Spice in the oil for 3 minutes. Add half of the Tikka Sauce, cover with a lid and simmer slowly for 15-20 minutes until butternut is soft. Add lentils and rest of the Tikka Sauce. Mix.
Spoon mixture into a 29cm x 20cm ovenproof dish and level. Beat together all topping ingredients and pour evenly over bobotie. Float a few bay or lemon leaves on top.
Bake, uncovered, for 30 minutes until the custard topping is firm and golden brown.
Serve with rice and Ina Paarman’s Peach Apricot Chutney.
By: Ina Paarman