Bobotie and Coconut Milk Curry with Basmati Rice

A creamy and fragrant curry combining the warming spices of Bobotie with coconut milk and a medley of vegetables. Served with fluffy basmati rice for a comforting and flavorful South African inspired meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.43/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner

Cuisine:

Indian•Thai

Main Ingredient:

Rice

Mood:

Comfort Food

Ingredients

Servings

1.5cupsBasmati Rice(Rinsed)

£0.75

3cupsWater(For cooking rice)

2tablespoonsVegetable Oil

£0.10

1mediumOnion(Chopped)

£0.30

2clovesGarlic(Minced)

£0.15

1teaspoonGinger(Grated)

£0.10

2tablespoonsCurry Powder

£0.20

0.5teaspoonTurmeric(Ground)

£0.05

1teaspoonGround Coriander

£0.05

0.5teaspoonCumin(Ground)

£0.05

1tablespoonApricot Jam

£0.15

1tablespoonApple Cider Vinegar

£0.10

1leafBay Leaf

£0.05

1canCoconut Milk((400ml))

£1.00

1cupVegetable Broth

£0.25

1cupCauliflower Florets

£0.60

1cupBroccoli Florets

£0.50

1cupCarrots(Sliced)

£0.20

2cupsSpinach(Fresh or Frozen)

£0.75

0.3cupRaisins or Sultanas(Optional)

£0.25

to tasteSalt

to tasteBlack Pepper

1tablespoonLemon Juice(Freshly squeezed, for serving)

£0.10

Total Cost

£5.70

£1.43 per serving

Instructions

1.
**Cook the Rice:** In a medium saucepan, combine rinsed basmati rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is fluffy. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.
2.
**Prepare the Curry Base:** Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and grated ginger and cook for another minute until fragrant.
3.
**Add the Spices:** Stir in curry powder, turmeric, ground coriander, and cumin. Cook for 1 minute, stirring constantly, to release the flavors.
4.
**Build the Flavor:** Add apricot jam, apple cider vinegar, and bay leaf to the pot. Stir well to combine.
5.
**Add Coconut Milk and Broth:** Pour in coconut milk and vegetable broth. Bring to a simmer.
6.
**Add Vegetables:** Add cauliflower florets, broccoli florets, and sliced carrots to the pot. Simmer for 10-15 minutes, or until the vegetables are tender-crisp.
7.
**Add Spinach and Raisins:** Stir in spinach (fresh or frozen) and raisins (if using). Cook until the spinach wilts, about 2-3 minutes.
8.
**Season and Simmer:** Season the curry with salt and black pepper to taste. Remove the bay leaf before serving. Simmer for another 5 minutes to allow the flavors to meld.
9.
**Serve:** Serve the Bobotie and Coconut Milk Curry hot over a bed of fluffy basmati rice. Garnish with a squeeze of fresh lemon juice before serving.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

95g

37% of RDA

Fat

25g

36% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

20 g

22% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Adjust the amount of curry powder to suit your preference for spiciness.

Feel free to add other vegetables like bell peppers, peas, or zucchini to the curry.

For a richer flavor, use full-fat coconut milk.

Top with toasted almonds or cashews for added texture.

Cooking Equipment

Large pot or Dutch oven

Medium saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Bobotie and Coconut Milk Curry with Basmati Rice

Ingredients

Instructions