Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
2
Beginner
Difficulty
0
Ingredients
- olive oil to fry
- 1 1/2 cups cooked brown lentils
- 1 cup cooked butternut squash
- 1 small onion diced
- 1 tsp ground turmeric
- 1/3 tsp ground ginger
- 1-2 crushed garlic cloves
- 1 tsp yellow mustard seeds
- 1 tbsp apple cider vinegar
- 1 tbsp smooth apricot jam
- salt and pepper to taste
- 1/2 cups coconut cream
- 4 large sweet potatoes, steamed until soft
“egg” -like topping
- 1/2 cup coconut milk or regular plant milk
- 1/4 cup cornstarch
- dash of turmeric if you like
- dry Laurier leaves to serve
- onion seeds for crunch and flavor
Method
- Steam or bake the sweet potatoes until nice and soft, let them rest, and slice them open to cool.
- For the bobotie filling, add a generous amount of oil to a pan, add the spices, and wait for them to bubble and turn fragrant, then add the diced onions and fry until fragrant.
- Gradually add the lentils the butternut and a dash of water or vegetable stock, let the bobotie simmer for 5-10 minutes before adding the apple cider, jam, and coconut cream. Season to taste.
- After 5 minutes or so, remove the bobotie filling from the heat and scoop a generous amount of the lentil bobotie into the sweet potatoes.
- Egg-topping: Whisk the egg-like topping until smooth, pour 1-2 tbsp over each sweet potato, add a Laurier leaf and a sprinkle of onion seeds.
- Bake for 15-20 minutes until nice and golden.
- Serve with a salad and enjoy!!
