Ingredients
(for 4 people)
200 g spelt
200 g pumpkin
250 g Bio Spelt Drink
250 g Bio Coconut Drink
80 g spelt flour
Lemon peel
salt and oil
For the coulis:
400 g tomato puree
1 shallot
125 g Bio Coconut cuisine
1 tsp of green curry
3 tps of soy sauce
Made with
Preparation
Overcook the spelt in boiling salted water with the two Bio Drinks. Cut the pumpkin into cubes and cook it in a pan with oil and salt until soft. Blend the pumpkin and spelt together until a fairly homogeneous mixture is obtained. Mix it with oil, chopped lemon peels, season with salt and add the flour. Pour the mixture into the molds and bake it at 180 °C for 35 minutes. Chop the shallot and cook it in a saucepan over low heat. Add the curry and the tomato puree and coconut cream and cook for 30 minutes. Add the soy sauce and blend it until you get a smoothy sauce.
Serve the pie hot with a little sauce on the bottom of the plate.
