Lentils, Coconut & Curry Terrine
Recipe by Karine Gaulier - Coups de Food
5 pers. | 
50 minutes 
Ingredients:
The terrine:
- 300 g of legumes cooked here coral lentils (or broad beans, chickpeas, white beans, green lentils, red beans, split peas)
- 50 g AYAM ™ virgin coconut oil
- 150 g of flour (can be replaced by oatmeal or cornflour or oat bran or fine wheat semolina)
- 1 small onion, minced
- 1 teaspoon of AYAM ™ yellow curry paste
- A few leaves of fresh herbs (coriander, parsley, basil, etc.)
- 1 pinch of salt and pepper
- 1 tablespoon of tomato paste (optional)
- 2 tablespoons of AYAM ™ sesame oil
- 300 ml of AYAM ™ light coconut milk
Herbal emulsion:
- 1 handful of herb leaves of your choice
- 3 tablespoons of olive oil
- 1 tablespoon lemon juice
- 2 tablespoons of AYAM ™ Teriyaki sauce
Instructions:
- Preheat oven to 180 ° C.
- Sauté the onions and some herb leaves of your choice beforehand if desired.
- Mix all the ingredients and mix to obtain an almost smooth dough.
- Grease a terrine and pour the dough. Equalize.
- Bake for 30 minutes. To check doneness, the terrine should be firm along its entire length under your fingers. Adjust the time if necessary according to the oven and the chosen mold. If it is taller than it is wide, the cooking time will have to be extended.
- Laisser refroidir.
- For the herbal emulsion with Teriyaki sauce: put all the ingredients in a measuring glass and emulsify using a blender
