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Recipes CURRIES OF ORIGIN: LENTIL & VEGETABLE BOBOTIE USING CAPE MALAY CURRY

CURRIES OF ORIGIN: LENTIL & VEGETABLE BOBOTIE USING CAPE MALAY CURRY

Prep 15 mins
Cooking 1 hr 15 mins
Serves 6

The Cape Peninsula was settled in the 17th century by slaves from Malaysia and Indonesia who became known as the 'Cape Malays'. Their food developed into a delicious fusion of Asian and

European tastes, a sweet and spicy mix of meat, fruit and spices. This curry is a typical Cape Malay dish, using a fragrant blend of 15 exotic spices.

- WHAT YOU WILL NEED -

  • 1 slice of soft white bread
  • 1/2 cup milk
  • 2 cups cold water
  • 1 cup finely chopped onion
  • 1 Tbsp finely grated ginger
  • 1 minced garlic clove
  • 2 Tbsp Cape Herb & Spice CAPE MALAY CURRY
  • 1 tsp apricot jam
  • 1 Tbsp vinegar
  • 2 bay leaves
  • 1/2 cup sultanas
  • 1/4 cup of almonds
  • 2 eggs
  • 1/4 cup yoghurt

- METHOD -

To make a lentil bobotie, soak 1 slice of soft white bread (crust removed) intp the milk and set aside. Place the lentils in a saucepan, cover with cold water and bring to the boil.

Then turn the heat right down and simmer for 20 minutes, then drain and set aside lentils.

Next up, fry the chopped onion and  ginger in oil over low heat until the onion is soft, Add the minced garlic clove and the Cape Herb & Spice Cape Malay Spice and fry for a further minute.

Add the apricot jam, vinegar, water and bread along with milk it soaked in, lentils, bay leaves and sultanas. Turn the heat right down, cover and cook slowly for 15 minutes, stirring frequently. Once lentil mix is thick and creamy (that’s the role the slice of bread plays), remove the bay leaves and stir in the almonds.

Then, spoon the lentil mixture into an oven-safe casserole dish and smooth out. Whisk together 2 eggs and yoghurt and pour over the lentils. Then bake this in a preheated oven at 180 ºC until the egg custard topping is golden – about 20 minutes.

Do not serve this lentil bobotie right away. Allow it to stand for at least five minutes as this dish is best enjoyed warm and not piping hot.

Serve with a simple sambal of chopped red onions and tomato as well as your favourite chutney.

 

Recipe Image by: CAREY BOUCHER-ERASMUS

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