Coming to you from South Africa:
Lentil Bobotie with coconut milk
- 2 medium onions thinly sliced
- 3-4 tbsps olive oil or canola oil
- 1 tbsp curry powder
- 500g brown lentils (400g organic lentils tin from woolies is fine)
- 1 beaten egg
- 2 slices brown bread crumbled
- ¼ cup coconut milk
- ¼ cup finely chopped dried apricots
- ¼ cup raisons
- 1 large granny smith apple peeled and grated
- 2 tbsp brown sugar
- 1 tbsp lemon juice
- 6 bay leaves
- Basmati rice flavoured with lemon grass to serve (optional, I usually have a nice baby spinach leaf salad with the bobotie)
For the topping:
- 1 cup coconut milk
- 2 eggs
- ¼ tsp turmeric
- Gently cook the onions in the oil until soft and golden. Stir in the curry powder and then add the lentils.
- Remove from heat. Mix together well, mash lightly with a potato masher.
- Soften the bread in the egg and coconut milk, add the fruits, sugar and lemon juice, mix together with the lentil mixture (add salt and pepper if desired)
- Turn mixture into a greased baking dish one large or four small individual dishes.
- Press in the bay leaves, bake uncovered at 180C for 15 minutes
- Whisk together the coconut milk, eggs and turmeric and pour over.
- Bake at 180C for 20-30 minutes, or until the topping is set.
Thanks Gill! The lovely Gill is a vegetarian which, I imagine, does not sit with the image of South African food that might typically spring to mind. Gill’s husband is a wizz on the outdoor grill and I certainly enjoyed lots of yummy “Braai” at their house when we lived in Kong Kong – good times!