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Lentil and vegetable bobotie

All the flavour of South Africa's favourite bake, made with lentils and roasted butternut. Serve it with yellow raisin rice and a spoonful of cranberry jelly.

Category: Mains
Prep: 20 min
Bake: 25-30 min
Serves: 4

A baking dish of golden lentil and vegetable bobotie with bay leaves on top, a bowl of cranberry jelly beside it and a plate of yellow rice in the background

Ingredients

30 mlolive oil
2red onions, chopped
2baby marrows, sliced
15 mlStaffords Garlic Paste
5 mlStaffords Chilli Paste
5 mlStaffords Ginger Paste
15 mlgaram masala
10 mlground coriander
5 mlmedium curry powder
500 goven-roasted butternut
2 x 400 g canslentils, drained and rinsed
60 mlStaffords Cranberry Jelly
3bay leaves (for the topping)
125 mlcream (for the topping)
125 mlmilk (for the topping)
3eggs, lightly beaten (for the topping)
1 generous pinchsalt and black pepper (for the topping)
To serveyellow raisin and almond rice
To servetomato and onion salad
To serveStaffords Cranberry Jelly

Made with Staffords

Garlic Paste140g

Chilli Paste140g

Ginger Paste140g

Cranberry Jelly155g

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Method

Heat the oven to 180°C. Heat the oil in a pan and fry the onion for 3-4 minutes.
Reduce the heat, add the baby marrow, garlic paste, chilli paste and ginger paste and cook for 3 minutes.
Stir in the garam masala, coriander and curry powder and cook for 3 minutes.
Stir in the butternut, lentils and cranberry jelly and mix well. Transfer to an ovenproof dish, smooth the top and arrange the bay leaves on top.
Mix the cream, milk, eggs, salt and pepper together and pour over the lentil mixture.
Bake for 25-30 minutes, or until the topping is golden and set. Serve with yellow raisin and almond rice, a tomato and onion salad and Staffords Cranberry Jelly.