Solo: Rosa Tomato and Lentil Bobotie

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Solo: Rosa Tomato and Lentil Bobotie

A traditional Malay warmer with a slight cherry tomato twist served with zesty cauliflower and coriander rice.

Ingredients to serve 1

  • 150g x Beef Mince
  • ¼ x Onion - diced
  • 1 clove x Garlic - chopped
  • ¼ x Carrots - small dice
  • 12.25g x Apricot Jam
  • 25ml x Chutney
  • 20g x DD Bobotie Fragrants
  • 5ml x DD Spice Mix - bobotie
  • 37.5g x Cherry Tomatoes - quartered
  • ½ head x Cauliflower - grated/chopped into rice
  • ¼ x Lemon - zested then halved for juicing
  • 2.5g x Coriander - chopped
  • ½ x Egg - whisked (from your pantry)
  • 25ml x Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat the oven to 200C. Whisk together your milk and eggs, this is the egg custard for later.

Washing Instruction

Wash your hands, carrot, cauliflower and cherry tomatoes well. Rinse the coriander thoroughly and drain on paper towel.

Gino's Tip

Bobotie is all about fragrants and the balance between sweet and spicy, here we are adding apricots, a mystical spice mix, and some nutty almonds to round off its delicious traditional flavor.

Step 1 - Sweet and Spiced Bobotie

Heat a large casserole pan over med-high heat, then add a drizzling of olive oil and the diced onion, chopped garlic, and diced carrots. Add the DD Fragrants then reduce the heat to medium, place a lid or cover the pot with foil and allow to cook at medium heat for 3-4 minutes until your vegetables have lightly sweated out. Proceed to add the DD Spice Mix and stir and cook for 1-2 minutes before crumbling in the beef mince, cook for 4-5 minutes allowing your mince to lightly caramelize and cook. Lastly, mix through the apricot jam and chutney, cook for 1-2 minutes, taste and season to taste with salt and pepper Spread this mixture into a baking dish (a smaller flat bowl will do for the solo serving) and top with the quartered cherry tomatoes and egg custard. Place in the middle of the oven and cook for 12-15 minutes until the egg custard is cooked and golden.

Step 2 - Lemon and Coriander Rice

Place the chopped/grated cauliflower in a microwavable bowl, along with the lemon zest and a splash of water, cover with a lid or clingfilm, and pop into the microwave for 8 minutes until the cauliflower is soft. Remove the cover and allow to cool slightly before mixing through the chopped coriander and seasoning with salt pepper and lemon juice.


Divide the lemon and coriander rice amongst your servings along with your sweet and spiced bobotie.