INGREDIENTS15g butter 15ml olive oil 1 onion, finely chopped 15ml medium curry powder 2 red chillies, chopped 3 cloves garlic, crushed 500g butternut, cubed 2 carrots, grated 45ml chutney 10ml sugar handful coriander, chopped 2 x 410 g cans lentils, drained 500ml amasi 3 eggs 1.25ml curry powder salt and pepper Bay leaves, for garnishingMETHODPreheat the oven to 180°C and grease a large baking dish with spray-and-cook.• In a large pot, heat the butter and oil and fry the onion, curry powder, chilli and garlic until soft and fragrant.• Add the butternut, carrots and sauté for 10 minutes until the vegetables are soft and all the liquid has evaporated.• Add the remaining ingredients and mix until well combined. Simmer for about 5 minutes until the mixture is dried out. Season to taste.• 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.