Vegan Lentil Bobotie with Coconut Cream Topping (Gluten-Free)

A hearty and flavourful vegan take on the South African classic, Bobotie. This version uses lentils as a protein-rich base and features a creamy, egg-free coconut milk custard topping, baked to golden perfection.

Prep Time

20 minutes

Total Time

1 hour

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.43/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1cupRed Lentils(Rinsed well)

£0.30

2cupsVegetable Broth

£0.40

2tablespoonsOlive Oil

£0.25

1mediumOnion(Chopped)

£0.30

2clovesGarlic(Minced)

£0.10

1mediumCarrots(Grated)

£0.15

2tablespoonsCurry Powder(Gluten-free)

£0.20

1teaspoonTurmeric Powder(Gluten-free)

£0.10

1teaspoonGround Cumin

£0.10

1teaspoonGround Coriander

£0.10

2tablespoonsChutney(Mango or Apricot)

£0.20

0.5cupRaisins

£0.35

0.3cupAlmonds(Slivered, for topping)

£0.75

2Bay Leaves

£0.10

to tasteSalt

to tasteBlack Pepper

1can (13.5 oz)Full-Fat Coconut Milk(Refrigerated overnight, use the thick cream only)

£1.80

2tablespoonsNutritional Yeast

£0.40

1tablespoonCornstarch(or tapioca starch, for thickening)

£0.05

1teaspoonLemon Juice

£0.05

Total Cost

£5.70

£1.43 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
Cook the lentils: In a medium saucepan, combine rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until lentils are tender but not mushy. Drain any excess liquid and set aside.
3.
Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and grated carrots and cook for another 3 minutes, until softened.
4.
Add spices and chutney: Stir in curry powder, turmeric, cumin, and coriander. Cook for 1 minute more, until fragrant. Add the chutney and stir to combine.
5.
Combine lentils and vegetables: Add the cooked lentils, raisins, salt, and pepper to the skillet with the vegetable mixture. Mix well and remove from heat.
6.
Prepare the coconut cream topping: Scoop out the thick cream from the refrigerated can of coconut milk, leaving the watery liquid behind. In a bowl, whisk together the coconut cream, nutritional yeast, cornstarch, and lemon juice until smooth.
7.
Assemble and bake: Transfer the lentil mixture to a baking dish. Remove bay leaves. Spread the coconut cream topping evenly over the lentil mixture. Sprinkle with slivered almonds.
8.
Bake for 25-30 minutes, or until the topping is golden brown and set. Let cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

60g

23% of RDA

Fat

40g

57% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

20 g

67% of RDA

Sugar

25 g

28% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Refrigerating the can of coconut milk overnight is essential for separating the thick cream from the watery liquid.

Adjust the amount of curry powder and chutney to your preference for spiciness and sweetness.

Serve with yellow rice and a side salad for a complete meal.

Cooking Equipment

Oven

Stove

Large Skillet

Baking Dish (approx. 9x13 inch)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Vegan Lentil Bobotie with Coconut Cream Topping (Gluten-Free)

Ingredients

Instructions