My first try at vegetarian version of the traditional South African dish. I developed this version based on several different versions on recipezaar.com A sort of fruit & nut curry, very flavorful.
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 large onions, diced
• 4 garlic cloves, pressed
• 1 cup carrots, grated
• 1 Tablespoon fresh ginger, grated
• 1 Tablespoon curry powder
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 2 finely diced green chiles (I used serranos)
• ½ cup golden raisins, soaked in white wine
• 2 slices hearty multi seed whole grain bread, crust removed, soaked in 2/3 cup vegetable stock
• ½ cup macadamia nuts, finely chopped
• ½ cup finely chopped almonds
• 1 (15 ounce) can chickpeas, rinsed, drained and mashed
• 1 2/3 cups buttermilk
• 3 eggs
• ½ teaspoon salt
1. Preheat oven to 400°. Grease 9 x 13 casserole pan.
2. Tear bread into pieces in small bowl. Cover with veggie broth and set aside.
3. Also set aside ½ cup golden raisins with just enough white wine to soak them in.
4. Sauté the onions in the oil/butter mixture, cover and cook over low heat about 20 minutes.
5. In a small bowl, mix the garlic, carrots and ginger together. Add to onion mixture and cook another 10 minutes.
6. Add curry, coriander, turmeric, cinnamon, chiles, lemon juice and raisins (drain off the white wine, and drink it.)
7. In a medium sized bowl, mash chickpeas and combine with chopped macadamias and almonds.
8. Mash the bread that was soaked in the stock with a fork, and stir into nut and chickpea mixture.
9. Add nut/chickpea mixture to onions and spices mixture, blend well.
10. Press mixture into prepared pan.
11. Beat the topping ingredients together and pour over bobotee.
12. Bake at 400 for 30 minutes or until custard has set and the top is golden brown.
Next time, I would do 1 cup almonds instead of ½ cup macadamias, ½ cup almonds.
I would make sure the almonds were very finely chopped.
I would also make sure the garbanzos were very well mashed until smooth.
I might sub ¼ cup golden raisins and ¼ cup chopped apricots for the ½ cup raisins.
I think I would add about 2 tablespoons of almond butter to the nut/chickpea mixture.
I might add a tiny pinch of cardamom to the custard mixture, and would sprinkle a little cinnamon across the top