Butternut & Lentil Bobotie (V) - Yellow Cape Curry Paste

Butternut & Lentil Bobotie - a delicious vegetarian variation on the classic Cape Bobotie.

WHAT'S IN IT   ...

Water, sunflower oil, vinegar, garlic, tomato puree, lemon juice, cumin, Garam Masala (coriander, star anise, fennel, cinnamon, clove, pimento), paprika, salt, sugar, fenugreek, curry powder (maize flour, cayenne pepper, turmeric, salt, ginger, mustard, chilli. ALLERGEN: MUSTARD


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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.

Butternut and Lentil Bobotie is an excellent choice for entertaining - this dish does not mind waiting around to be served. Easy to make (even for novice cooks!) it is also quick enough to prepare for a weekday family meal...


Serves 4

1 Slice Bread (white or brown)
300ml Milk
Peanut Oil
1 Onion, large, sliced
50ml Yellow Cape Curry Paste
Savoury Salt
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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