Ce pâté de lentilles se veut une réinterprétation du classique pâté chinois. Agrémenté de pâte massaman, un savoureux cari rouge de la Thaïlande, et recouvert de pommes de terre croustillantes, ce plat végétarien vous fera oublier la version traditionnelle!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
1 boîte(s)
Lentilles, en conserve
2 cs
Pâte de cari massaman
(Contient Sulfites)
28 g
Raisins de Corinthe
10 g
Ail
56 g
Oignon rouge, haché
113 g
Carotte, hachée
340 g
Pomme de terre Yukon
28 g
Graines de citrouille
170 g
Haricots verts, parés
1 pièce(s)
Concentré de bouillon de légumes
Sel et Poivre*
Huile*
Arrive bientôt!
In a medium bowl, stir together the potatoes and 2 tbsp oil. Season with salt and pepper. Set aside. Heat a medium oven-proof pan over medium heat. Add the pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer the pepitas to a plate and set aside.
Increase the heat to medium-high. Add a drizzle of oil to the same pan, then the onion and carrot. Cook, stirring occasionally, until the onion softens, 3-4 min. Stir in the curry paste and half the garlic. Add the broth concentrate, 1 cup water, lentils, pepitas and currants. Cook, stirring together, until the mixture is warmed through, 1-2 min.
Remove the pan from the heat and top the lentil mixture with the potatoes. Broil in the centre of the oven until the potato topping is golden-brown, 10-15 min. (TIP: If you don't have an oven-proof pan, transfer the mixture to a 8x8 baking dish before broiling.)
Meanwhile, heat a medium non-stick pan over medium-high heat. Add a drizzle of oil, then the green beans. Cook, stirring occasionally, until the beans are tender-crisp, 4-5 min. Add the remaining garlic and cook until fragrant, 1-2 min. Season with salt and pepper.
Divide the potato lentil pie and green beans between plates.