Vegetarian bobotie
Vegetarian bobotie recipe in the curry category
Recipe ingredients:
- Oil and butter
- 2 medium onions, chopped
- 3 1/2 ounces macadamia nuts, unsalted peanuts can also be used
- 2 ounces blanched almonds
- 2 cloves garlic, finely chopped
- 2 cayenne chillies, the small green ones, deseeded and finely chopped
- 1 inch fresh ginger, peeled and chopped, or grated finely
- 2 large carrots, chopped
- 2 teaspoons spice mix, or curry powder
- 2 slices of white bread soaked in 4 fl. oz. milk
- 3 1/2 ounces ready to eat dried apricots, quartered
- Juice of half a lemon, zest it before you cut it in half
- 4 lemon leaves, bay leaves work just as well, or the zest of 1 lemon
- Salt and pepper to season
- For the custard topping:
- 5 fl. oz. milk, plain yoghurt, or sour cream
- 2 small eggs
- Salt and pepper
Recipe method:
- Preheat the oven to 375 degrees F.
- Fry the onions over a low to medium heat in a little oil and butter until they are transparent but not brown. It should take 5 to 10 minutes.
- Put the macadamia nuts and the almonds in the oven on a baking tray.
- Add the garlic, chillies, ginger, carrots and curry powder, and cook, stirring all the time for another 2 minutes. Take the nuts out of the oven and roughly chop them. Add the soaked bread and milk to the mixture making sure you chop up the bread with your spoon or spatula so that it gets evenly distributed. Stir in the nuts and the apricots, then add the lemon juice. Season the mixture.
- Put the mixture into a baking dish, smooth it out and stand the leaves in it so that they can be removed later. If you re using lemon zest then just scatter it over the mixture. Bake for 5-10 minutes while you make the topping.
- For the topping: beat the milk, yoghurt or cream with the eggs and season with salt and pepper. Pour over the bobotie and bake for another 30 minutes.