Recipes

Vegetable Bobotie

Serves 6

This is a Cape Malay classic from South Africa, tweaked to be all about veg and not about meat - brilliantly flavoured and very colourful. Easy entertaining at its best: just don’t be put off by the long list of ingredients!

Vegetable Bobotie

Vegetable Bobotie

  • 2 large onions
  • 750g mixed root vegetables
  • 1cm thick slice bread
  • 250ml milk
  • 1 lemon
  • 3tbsp groundnut oil
  • 1tbsp curry paste
  • 1tsp ground turmeric
  • 1tbsp Demerara sugar
  • 75g raisins
  • 3 tbsp mango chutney
  • 2 large eggs
  • 6-8 kaffir lime leaves, broken
  • 50g toasted flaked almonds
  • tomato salad and mango chutney for serving
  1. Preheat the oven to gas mark 4,180ºC, 350°F. Finely chop the onions. Peel then dice or slice the mixed vegetables into 0.5cm pieces, or grate them coarsely in a food processor. (The latter option gives the best texture). Soak the bread in the milk. Grate the zest from the lemon and squeeze the juice.
  2. Cook the onions in the oil in a large frying pan for about 5 minutes until soft.  Add the curry paste and turmeric to the onion and cook for a further 1 minute, then add the prepared vegetables and fry quickly until starting to brown.
  3. Squeeze the bread dry, reserving the milk, and crumble it into the veg off the heat.  Add the lemon zest and juice, 1 tsp salt, lots of black pepper, the sugar, raisins, chutney and 1 beaten egg. Pack the mixture into a suitable buttered dish, bury the lime leaves in it and cover the dish with foil. Bake for 1-1 1/2 hours.
  4. Increase the oven temperature to gas mark 6, 200°C, 400°F. Scatter the almonds over the Bobotie. Measure the reserved milk and add a little extra, if necessary, to give 250ml/1 cup. Add the remaining egg, beat well and pour the mixture over the almonds. Bake for 20 minutes until the topping is set.
  5. Serve with a tomato salad, mango chutney and some rice. If you have an Aga, bake the vegetable mixture in the Simmering Oven for 1 1/2 hours, then use the Roasting Oven to finish the dish with the custard topping.

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