YOU Gluten Free - - Easy Meals -

Try this all-veg­etable twist on a South African favourite. Prepa­ra­tion time: 30 min­utes Cook­ing time: 35 min­utes

4 por­tions


15 ml (1 T) oil

1 onion, chopped

1 ml (¼ t) chilli pow­der

5 ml (1 t) each ground cumin, cin­na­mon and turmeric

50 g tomato paste

15 ml (1 T) apri­cot jam or brown sugar

10 ml (2 t) ap­ple cider vine­gar

60 ml (¼ c) coarsely chopped al­monds

60 ml (¼ c) raisins

500 ml (2 c) cooked lentils

500 ml (2 c) roasted but­ter­nut cubes

salt and pep­per


2 eggs

60 ml (¼ c) milk

few bay leaves


chopped onion and chopped tomato chopped banana and chopped co­rian­der chopped cu­cum­ber and plain yo­ghurt mi­cro herbs to gar­nish

1 Pre­heat the oven to 180 °C and grease an oven­proof dish.

2 Fill­ing In a pot, heat the oil and sauté the onion un­til soft. Add the spices and mix.

3 Add the rest of the fill­ing in­gre­di­ents and mix lightly. Spoon into the dish.

4 Top­ping Whisk the eggs and milk and pour over the fill­ing. Lightly press the bay leaves into the top­ping. Bake for 30 min­utes or un­til set.

5 Sam­bals Mix the tomato and onions to make a tomato sam­bal. Mix the banana and co­rian­der to make a banana sam­bal. Mix the cu­cum­ber and yo­ghurt to make a cu­cum­ber sam­bal. Serve the se­lec­tion of sam­bals with the bobotie and gar­nish with mi­cro herbs.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.