500 ml brown lentils*
1 medium butternut
1 large onions
2 tins chopped tomatoes
2 bay leaves
1 tsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 small handful sultanas
½ cup almonds (chopped)
3 garlic cloves
1 thumb of ginger
*tinned lentils can be used to save time
Soak the lentils overnight in water, and drain.
Preheat the oven to 180°C.
Peel the butternut and chop into small blocks. Chop the onion finely and sauté in some vegetable/canola oil until soft.
Add the garlic, ginger, coriander, cumin, one bay leaf and curry powder and cook until fragrant (about 5 minutes), stirring all the time.
Add the butternut, lentils, sugar and tinned tomatoes. Cook for a further 5 – 10 minutes and stir in the chopped almonds. Place the lentil mixture in a large dish.
Beat the two eggs into the milk until smooth and season. Pour the milk mixture over the lentil mixture, place the other bay leaf on top and place in the oven to bake for 35 minutes.
Serve with fluffy yellow rice and sambals.
Cooks in: 60 minutes
Difficulty: Reasonably easy
Pairs well with Survivor Cabernet Sauvignon.