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Butternut and Lentil Bobotie made with Yellow Cape Curry Paste

Rain Morgan

Yellow Cape Curry Paste Butternut and Lentil Bobotie

Butternut and Lentil Bobotie

Delicious vegetarian variation on the classic Cape Bobotie. Excellent for entertaining - this dish does not mind waiting around to be served. Easy to make (even for novice cooks!) it is quick enough to prepare for a weekday family meal...

Yellow Cape Curry Paste is a classic, mellow curry. Milder than the Red Cape Curry Paste, it is satisfyingly spicy without being hot - an authentic taste of the Cape.

Ingredients - Serves 4

1 Slice Bread (white or brown)

300ml Milk

Peanut Oil


1 Onion, large, sliced

50ml Yellow Cape Curry Paste


20ml Chutney

15ml Smooth Apricot Jam

15ml Worcester Sauce

20ml Brown Vinegar

100ml Water

400g Butternut, diced

400g Black Lentils, cooked

80ml Almonds, sliced

2 Eggs


3 Bay Leaves


Soak bread in milk.

Heat some oil and butter in a large pan and fry onions. When onions are soft, add curry paste, salt, chutney, jam, Worcester sauce, vinegar, water and mix well.

Add the butternut and cook until tender. (tip: speed up the process by microwaving the butternut for 3 minutes on high)

Drain and mash bread, reserving the milk for later. Stir in the bread and then add the lentils.

Cook over low heat until everything is heated through. Add the almonds and spoon into a greased baking dish.

Beat 2 eggs with reserved milk (approximately 250ml), salt and turmeric.

Pour over butternut mixture. Push the bay leaves into the butternut base. Bake uncovered, at 180°C for 40 minutes or until topping is set.

Serve with yellow rice and extra chutney.


250g Basmati Rice

30g Raisins

5ml Ground Turmeric

1ml Ground White Pepper

1 Cinnamon stick, snapped in half

6 Cardamom Pods

Place the rice and spices in a large pan with 550ml water and a pinch of salt. Bring to the boil, cover and cook for 10 mins. Turn off the heat, add the raisins (dont stir - just shake the pan a little) and leave covered for 5 mins. Fluff up before serving.

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