Vegetarian bobotie | Rainbow Cooking

Ingredients

• 2 teaspoons (10 ml) ground ginger
• 1 tablespoon (15 ml) soft brown sugar
• 1 teaspoon (5 ml) mild curry powder (if you like it stronger, use 1 1/2 teaspoon curry powder)
• 1 1/2 teaspoon (7.5 ml) turmeric
• 1 teaspoon (5 ml) salt
• 1/8 teaspoon (1/2 ml) white pepper
• 2 tablespoons (30 ml) butter or oil
• 1 large onion, or 2 small onions, chopped
• 1 slice of bread, soaked in water
• 2 x 390 gram tins of lentils (drained) or 2 1/2 cups cooked lentils
• 1/4 cup (60ml) sultanas
• 2 tablespoons (30 ml) chutney
• 1 tablespoon (15 ml) apricot jam
• 1 tablespoon (15 ml) vinegar
• 1 tablespoon (15 ml) anchovy-free Worcester sauce or soy sauce
• 1 tablespoon (15 ml) tomato paste
• 3/4 cup (185 ml) milk
• 1 egg
• A few sliced almonds (optional)
• A laurel / bay / lemon leaves or two