Serves 4-6
For a smaller family, prepare in two dishes and freeze one without the topping. Many variations on this traditional recipe are possible, e.g. use sweet potato in place of butternut, replace the lentils with 100 ml hazelnuts etc.
Products in this recipe

Masala Spice, Tikka Curry Cook In Sauce

You will need

1 medium butternut (± 1 kg), peeled and cut into very small, 1cm x 1cm cubes
2 onions, finely chopped
4 t (20 ml) Ina Paarman’s Masala Spice
2 T (30 ml) canola oil
1 x 200 g Ina Paarman’s Tikka Curry Cook In Sauce
400 g tin lentils, drained

1 cup (250 ml) sour cream, buttermilk or plain double cream yoghurt
1 t (5 ml) Ina Paarman’s Masala Spice
1 large egg
6 bay leaves or lemon leaves


Adjust oven rack to the middle position.

Preheat oven to 180°C.

Sauté the butternut, onions and Masala Spice in the oil for 3 minutes. Add half of the Tikka Sauce, cover with a lid and simmer slowly for 15-20 minutes until butternut is soft. Add lentils and rest of the Tikka Sauce. Mix.

Spoon mixture into a 29 cm x 20 cm ovenproof dish and level down quite firmly to stop the topping from soaking in too much. Beat together all topping ingredients and pour evenly over bobotie. Float a few bay or lemon leaves on top. Bake, uncovered, for 30 minutes until the custard topping is firm and golden brown. Serve with Lentil Rice with Coriander and Ina Paarman’s Peach Apricot Chutney.