15 g butter
15 ml olive oil
1 onion, finely chopped
15 ml medium curry powder
2 red chillies, chopped
3 cloves garlic, crushed
500g butternut, cubed
2 carrots, grated
45 ml chutney
10ml sugar
handful coriander, chopped
2 x 410g cans lentils, drained
salt and pepper
500ml amasi
3 eggs
1.25 ml curry powder
Salt and pepper
Bay leaves, for garnishing
? 1 hour
Preheat the oven to 180Β°C and grease a large baking dish with spray and cook.
1. In a large pot, heat the butter and oil and fry the onion, curry powder, chilli and garlic until soft and fragrant.
2. Add the butternut, carrots and sautΓ© for 10 minutes until the vegetables are soft and all the liquid has evaporated.
3. Add the remaining ingredients and mix until well combined. Simmer for about 5 minutes until the mixture is dried out. Season to taste.
4. Place the lentil mixture into the prepared baking dish and flatten with the back of a spoon. Beat all the egg topping ingredients together and pour over the mixture. Squish in a few bay leaves and bake for about 40 minutes.