Serves: 4 | prep time: 15m | Cooking time: 30m

Ingredients

• 250 g chickpeas
• 150 g butternut squash (cubed and roasted)
• 150 g mushrooms (cubed)
• 2 slices of white bread, soaked in ½ cup of milk, then squeezed out
• 2 Tbsp vegetable oil (your choice of)
• 1 large onion (cubed)
• 4 cloves garlic (minced)
• 1/2 Tbsp fresh ginger (minced)
• 1/2 tsp curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 Tbsp tomato paste
• 220 g small tin chopped tomatoes
• 2 Tbsp Mrs Ball’s Chutney (you choose)
• 6 bay leaves
• 1 tablespoon vinegar or lemon juice
• ½ cup raisins

Hint: Instead of the spices, use one of our Nice ‘n Spicy Bobotie kits.

Topping

• 2 large eggs
• 1 Tbsp milk (I use oat milk)
• Pinch of spice mixture

How to

1. Roast cubed butternut squash at 220°C until tender.
2. Reduce the oven heat to 180°C.
3. Soak the bread in milk. Drain and set aside.
4. Heat oil in a medium-sized pot. Fry the onions for 5 minutes until soft.
5. Add the garlic and ginger and fry for 1 minute.
6. Add the curry powder, spice, tomato paste, 2 of the bay leaves, vinegar/lemon, and stir to combine.
7. Add the cubed butternut squash, chick peas, mushrooms, soaked bread, chutney, and diced tomatoes. Stir to combine.
8. Cook on slow to medium heat until most of the liquid has evaporated.
9. Transfer to a baking dish.
10. Whisk the egg, milk, and spice mixture together. Pour over the chick peas, butternut and mushroom mixture.
11. Place the remaining 4 bay leaves on this mixture.
12. Bake in the oven for 20 minutes at 160°C.

Serve with yellow rice.