Serves 2 -4
1 tablespoon olive oil
1 tablespoon butter
2 medium white onions, chopped
400g butternut, cubed into small chunks
225g cooked brown lentils
1.5 desertspoon curry powder
1 dessertspoon turmeric
1/2 cup seedless raisins
1/2 cup flaked almonds
2 tablespoons honey
1/3 cup white wine vinegar
Heat the oil and butter in a pan.
Fry onion on medium heat until lightly browned.
Add butternut, a splash of water, pop lid on and cook for 10-15 minutes.
Check that pan doesn’t cook dry. Add a little more water if needed.
Cook until butternut is fork-soft.
In a separate bowl, combine cooked lentils and all other ingredients.
Add to butternut & onion. Mix well.
Spoon mixture into ovenproof dish.
Top with egg custard; combine 2 eggs (beaten) & 1/2 cup of milk
Before baking, add sliced banana and a few bay leaves.
Bake at 180 degrees Celsius until golden brown on top.