Vegetarian Bobotie

1 Tbsp vegetable oil
1 large onion, finely chopped
1 Tbsp curry powder or more to taste
1 tsp ground cumin

1 tsp garam masala

1 tsp turmeric

1 Tbs crushed garlic
1 Tbsp grated ginger
2 large carrots, peeled and coarsely grated
4 zucchini, coarsely grated

1 tin chopped tomatoes
3 Tbsp chutney of your choice 

2 Tbs cider vinegar

1 1/2 cups brown lentils

Egg topping
1 C milk
2  eggs
¼ tsp turmeric
 bay leaves, 

Rinse lentils and then cover with cold water and bring to the boil.  Simmer for about 30 minutes or until tender, drain. In a large pot, heat the oil and fry the onion, then add spices, garlic and ginger and cook, stirring over low heat until soft and fragrant. Add the tin of tomatoes, carrots and courgettes and sauté for 10–15 minutes until the vegetables are soft and all the liquid has evaporated. Add the lentils vinegar and chutney and mix until well combined.  Season to taste.  It should be a slightly sweet sour curry flavor.
 For individual servings fill ramekin cups  - I filled 8 with this amount. Beat all the egg topping ingredients together and pour over the mixture.
Squish in a few bay leaves and bake at 180*C or 350*F for about 30 minutes.  These can be covered when cool with cling film and frozen.