Vegetarian Bobotie with Dhania Steamed Basmati Rice

This recipe is perfect for those cold winter’s days….

Vegetarian Bobotie with Dhania Steamed Basmati Rice

Course Main Course
Cuisine Cape Malay
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Author Bev Foss


Lentil Curry Mixture

  • Sunflower oil
  • 2 cups cooked brown lentils
  • 1 med chopped onion
  • 1 tomato
  • 3 Tbsp Mrs Balls Chutney
  • 2 Tbsp Cape Malay curry powder
  • 1 large grated carrot
  • 2 cups chopped spinach
  • 4 bay leaves
  • salt

Custard Topping

  • 3 eggs
  • 1/2 cup cream
  • 1/2 cup milk

Dhania Steamed Rice

  • 1 cup Basmati rice
  • 1 bunch dhania
  • 250 grams chopped white mushrooms
  • 1 tsp turmeric


Lentil Curry Mixture

  1. Fry the onion in oil until lightly browned

  2. Add the curry powder and cook for a further minute

  3. Add the chopped tomato and cook until soft.

  4. Mix the lentils, carrot and chutney and add to the curry tomato sauce. Add salt to taste.

  5. Cook for 5 minutes then add the chopped spinach and steam.

  6. Spoon the lentil mixture into a greased baking dish and press lightly with a spoon to compact it.

  7. Tear the bay leaves into pieces and stick into the lentil mixture.

Custard Topping

  1. Lightly beat the eggs, milk and cream together.

  2. Pour over the lentil mixture

  3. Pre-heat the oven to 150 deg celsius and bake for an hour or until the custard topping is set.

Basmati Rice

  1. Fry the mushrooms and turmeric in oil. Add salt to taste.  

  2. Rinse the rice in warm water to remove the starch and cook per instructions. 

  3. Before completely cooked, add a few stalks of the dhania and steam.

  4. Once cooked, carefully mix chopped dhania and turmeric mushrooms into the rice, using a fork. 

Recipe Notes

  • Rinse the basmati to prevent a sticky rice. This will allow you to mix the mushroom and dhania into the rice without creating a mush.

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Vegetarian Bobotie with Dhania Steamed Basmati Rice

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