Pumpkin and tempeh bobotie

Pumpkin and tempeh bobotie

3.7 10 ratings

Prep. 20 min

Total 1 h 5 min

6 portions

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

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