1 Melt the butter in a large frying pan. Add the onion and cauliflower plus the coriander stalks. Season, then cover and cook over a medium heat for 10 minutes until softened and golden.
2 Stir the lentils, curry sauce and half a jar of water into the pan. Simmer for 10 minutes or until the cauliflower is tender and the sauce rich and thick, but not dry. Fold in half of the coriander leaves, then spoon into a medium baking dish. Heat the grill to high.
3 Stir in the remaining coriander into the mash, with 2 tbsp of the egg. Season, then spread evenly on top of the lentil base. Brush with the rest of the egg, then grill for 5-10 minutes, until golden.
Image and recipe courtesy of Waitrose.com