Pumpkin and lentil bobotie

The perfect ‘meat-less’ dish. Bobotie is a wonderful South African classic dish.

Bobotie has been recognized as South Africa’s national dish. The spices are influenced by the Cape Malay, Dutch ​settlers, and local cooking. It really does represent a rainbow nation.

There are tons of bobotie varieties, however a traditional bobotie, consists of mainly, curry powder, a cinnamon stick, jam or chutney, raisins, bread soaked in milk and bay leaves.

Since we are gluten free and mostly dairy free here, I have decided to give you the Chef Dot version of a classic meat-less bobotie.

Pumpkin and lentil bobotie

Gluten Free, Dairy Free, Vegetarian Friendly, Refined Sugar Free

Serves 4

Ingredients

1 Tbsp olive oil

1 onion, finely chopped

2 large carrots, finely chopped

750g butternut, cut into cubes

10ml curry powder

75ml water

3 Tbsp Carb Smart sweet chili sauce

50ml tomato paste

Salt and pepper

500ml brown lentils, soaked and cooked beforehand

400ml GMO free soy milk

2 organic eggs, whisked

Instructions

Soak the beans overnight. Rinse the beans and drain. Add them to a saucepan and cover with them with water (about 1 cm above). If you want to spice things up, use vegetable stock in place of the water.

Cover with a lid and boil for at least an hour or until tender. Do not overcook the beans, ensure they are soft, but not mushy. Take them off the heat and drain.

Preheat the oven to 180 degrees. Grease a large oven proof dish with a splash of olive oil.

In a medium sized saucepan add the olive oil and finely chopped onions. Allow to saute for a few minutes. Add the curry powder and carrots, saute the mixture for a few more minutes. Add the water and pumpkin cubes and allow the mixture to boil.

Place a lid on the saucepan and allow the vegetables to soften, ensure all the water has dissolved. Add the Carb Smart sauce, tomato paste and season. Remove from the heat and set aside.

Layer the vegetables and lentils into the oven proof dish. Mix the soy milk with the eggs and pour on top of the layered vegetable and lentil mixture.

Bake in the oven for at least 40-60 minutes, or until the egg custard on top has set and has a golden layer on top.

Bobotie is normally served with spicy yellow rice, but this dish could also pair very well with roasted masala spiced roast vegetables or enjoyed on its own with a fresh side salad.

Note

I have added in the Carb Smart sweet chili sauce into this recipe, to sweeten the curry flavours a bit, you don’t have to add it in, but it definitely helps to create the right flavour profile.

Have you tried this recipe?

I would like to know if you tried this recipe at home. I would love your thoughts and feedback in the comments below. Don’t forget to share your creation on Instagram and tag @chefdot

Dot you later! X

About the author

Qualified chef, Health Coach and Nutritionist based in Johannesburg & Cape Town, South Africa

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