Vegetarian South African Lunch: Butternut Squash Bobotie with Coconut Rice Pilaf

Allergens

Tree nuts (almonds)

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup fresh button mushrooms, sliced
• 1/2 cup raisins
• 1/4 cup slivered almonds
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup tomato paste
• 1 cup vegetable broth
• 1 tbsp soy sauce
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish Coconut Rice Pilaf:
• 1 cup basmati rice
• 1 cup coconut milk
• 1 3/4 cups water
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9 inch round baking dish. In a large pot, heat olive oil and sauté onion until translucent. Add garlic, mushrooms, and cook for an additional 3 minutes. Stir in curry powder, cumin, paprika, cinnamon, nutmeg, and cook for another minute. Add butternut squash, raisins, almonds, tomato paste, vegetable broth, soy sauce, salt, and pepper. Simmer for 5 minutes, then transfer to the prepared baking dish. Bake for 30 35 minutes until squash is tender. For the coconut rice pilaf, combine basmati rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat and simmer covered for 17 20 minutes or until liquid is absorbed. Fluff with a fork and stir in olive oil and cilantro. Serve the vegetarian bobotie hot, alongside the coconut rice pilaf. Garnish with fresh parsley.

Chef’s Insight

The blend of spices used in this recipe is essential to capture the essence of South African flavors. Don't be afraid to adjust quantities to suit your taste preference.

Notes

Adjust the heat level of the curry powder according to your preference.