Lentil and sweet potato bobotie

This is a delicious vegetarian take on a Cape Malay classic, and makes enough for two to four people, depending on serving size. I served mine with yellow rice, peas, tomato salad and gem squash, and it was easily enough for four! Next time, I’d make it in individual ramekins. Don’t be intimidated by the list of ingredients – the recipe is really easy!

1 small red onion, chopped
5ml chopped garlic
15ml olive oil
1 can brown lentils, rinsed
1 sweet potato, skinned and chopped into roughly 1.5cm blocks (try to find the orange-flesh kind, they look stunning)
5ml curry powder
2.5ml ground cinnamon
2.5ml turmeric
1.25ml cumin
1.25ml ground ginger
15ml Worcestershire sauce (check for a vegetarian variety)
45ml fruity chutney
pinch of Tabasco sauce
30ml white wine
about 45ml nuts, such as almonds or cashews, chopped
about 45ml dried fruit, such as apricots, raisins or peaches, chopped
100ml milk
2 eggs
salt
pinch of turmeric
2-3 dried bay leaves

View the full recipe at The South African Vegetarian →