Skip to main content Search
Pumpkin and tempeh bobotie

Pumpkin and tempeh bobotie
3.7 10 rating
Prep. 20min
Total 1 h 5min
6 portions
Sign up for free

Ingredients

  • white bread (approx. 1 slice), crusts removed and torn into pieces
    30 g
  • buttermilk
    320 g
  • garlic clove
    1
  • piece fresh ginger peeled
    1 cm
  • brown onion cut into quarters
    50 g
  • olive oil
    1 tbsp
  • ground coriander
    1 tsp
  • ground cumin
    ½ tsp
  • ground turmeric
    ¼ tsp
  • ground cinnamon
    ½ tsp
  • curry powder
    3 tsp
  • tempeh cut into pieces (2-3 cm)
    200 g
  • dried apricots
    40 g
  • red apple peeled, cored and cut into quarters
    1
  • pumpkin cut into pieces (2-3 cm)
    500 g
  • lemon juice
    30 g
  • fruit chutney
    30 g
  • sultanas
    50 g
  • sea salt to taste
    1 tsp
  • ground black pepper to taste
    2 pinches
  • eggs
    2
  • dried bay leaves
    4

Difficulty

easy

Nutrition per 1 portion

Sodium 812.8 mg
Protein 14.9 g
Calories 1507.8 kJ / 359 kcal
Fat 18.8 g
Fibre 5.8 g
Saturated Fat 3.5 g
Carbohydrates 29.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

A taste of South Africa 37 Recipes
Australia and New Zealand
Vegetarian Kitchen 87 Recipes
Australia and New Zealand

You might also like...

Zucchini, lentil and coconut stew

4.3(574)

30min

Thai tofu and sweet potato cakes

3.6(40)

30min

Vegan moussaka

4.6(134)

1 h 50min

Savoury tofu quiche

3.5(31)

1 h 30min

Caribbean curry

3.9(238)

40min

Pumpkin tart

3.7(85)

2 h 15min

Three-bean shepherd's pie

4.2(57)

26 h

Vegetable lasagne

4.1(156)

1 h 35min

Harvest nut roast with gravy

3.4(22)

1 h 30min

Vegetable curry with cauliflower couscous

3.9(211)

45min

Cauliflower and fennel nuggets with ajvar

4.7(14)

1 h 35min

Pulse and pumpkin curry

4.2(100)

30min