Vegetarian Bobotie
Discover the rich, aromatic flavors of South Africa with this Vegetarian Bobotie, a delightful plant-based twist on the classic Cape Malay dish. Packed with protein-rich red lentils, sweet and savory notes from raisins and mango chutney, and a vibrant blend of curry spices, this dish is as comforting as it is flavorful. The creamy egg custard topping, infused with bay leaves, bakes to golden perfection, providing a luscious contrast to the hearty lentil filling. Quick to prepare and oven-baked to simplify cooking, this vegetarian casserole is ideal for weeknight dinners or as a show-stopping centerpiece for your next gathering. Serve it with fluffy steamed rice or a crisp green salad for a satisfying and well-rounded meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 cloves, minced garlic
- 1 medium, grated carrot
- 1 cup red lentils
- 2 cups vegetable broth
- 1 slice bread
- 1 cup milk
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons mango chutney
- 1 quarter cup raisins
- 2 tablespoons slivered almonds
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 3 whole bay leaves
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
Stir in the garlic, grated carrot, curry powder, turmeric, cumin, and coriander. Cook for another 2 minutes until fragrant.
Add the red lentils and vegetable broth to the skillet. Bring to a simmer, cover, and cook for 15-20 minutes until the lentils are tender and most of the liquid is absorbed.
In a small bowl, soak the slice of bread in the milk for 2-3 minutes. Squeeze out most of the milk (reserve it for later), crumble the bread, and stir it into the lentil mixture.
Mix in the mango chutney, raisins, slivered almonds, lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
Transfer the lentil mixture to a greased baking dish, spreading it out evenly.
In a separate bowl, whisk together the reserved milk and eggs. Pour this mixture over the lentil mixture in the baking dish.
Decorate the top with bay leaves, pressing them lightly into the milk-egg mixture.
Bake in the preheated oven for 30-35 minutes, or until the egg layer is set and golden.
Remove the bay leaves and serve the Vegetarian Bobotie warm, preferably with steamed rice or a fresh green salad.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 4463 mg | 194% | |
| Total Carbohydrate | 266.6 g | 97% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 148.3 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 845 mg | 65% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4141 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
