45ml sunflower oil
2 onions, chopped
500 g butternut or pumpkin, peeled, seeded and cubed
4-6 cloves garlic, crushed
5-7 ml chilli paste
5 ml medium strength curry powder
2 dried bay leaves or 4 fresh lemon leaves
6 ripe tomatoes, skinned and chopped, OR
1 x 410g can whole tomatoes, undrained
15 ml grated root ginger
250 ml fresh coriander
10ml each sugar and salt
black pepper to taste
250 g brown lentils, cooked
500 ml buttermilk
salt and pepper to taste
Preheat oven to 180ºC.
Heat oil in a large, heavy based frying pan and sauté onions and butternut until onions are translucent. Stir in garlic, chilli paste, curry powder and bay leaves, then add tomatoes and sauté for 3-4 minutes.
Stir in ginger, coriander, chutney and sugar, season to taste and simmer.
Cook over a high heat until liquid has almost evaporated.
Layer lentils and vegetables in an ovenproof dish, starting and ending with lentils.
Mix together custard ingredients and pour over lentil mixture.
Bake for 45-50 minutes, until golden brown and set.