My husband and I recently took a trip to South Africa and we fell in love with their cuisine. It was incredible.
We stayed at the “andBeyond Tengile River Lodge“. On our first day there, the chef made us this dish and we couldn't stop eating!!! It has a yogurt turmeric custard that keeps you digging for more.
I had to ask for the recipe so now I can share it with you...
Ingredients
- 2 Cups cooked lentil (I cooked mine in a pressure cooker)
- 5 Tbsp vegetable oil
- 1 Chopped onion
- 2 Cloves crushed garlic
- 1 Cup chopped green beans
- 1/2 Cup raisins
- 1 Small diced red pepper
- 2 Large carrots peeled and diced
- 1 Large can diced tomatoes
- 1/2 Cup water
- 2 Tbsp curry powder
- 2 Tbsp ginger powder
- 1 Tsp cinnamon powder
- 1/2 Tsp ground cumin
- 1/2 Tsp ground coriander
- 1/2 Tsp ground cardamom
- 2 Bay leaves
- Salt and pepper to taste
Custard
- 2 Eggs
- 1/4 Cup low fat plain yogurt
- Salt and pepper to taste
- 1 Tbsp turmeric powder to garnish
Instructions
- In a large pot add oil, onion and garlic. Saute for 5 minutes.
- Add carrots, red pepper, green beans, and raisins. Saute for 5 more minutes.
- Add curry powder, ginger, cinnamon, and bay leaves.
- Add diced tomatoes, water, cardamom, coriander, and cumin. Stir.
- Cook for about 15 minutes until slightly thick and vegetables soften a little.
- Add lentils, salt and pepper to taste.
- Transfer the lentil mixture into a medium size oven proof dish.
- In a separate bowl, whisk all the custard ingredients.
- Pour the custard over the lentils and garnish with turmeric.
- Preheat oven to 350F and bake for 20 minutes until the custard is set and golden brown.