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Tartlets with lentil curry filling | Plant-based classic
Dinner

Tartlets with lentil curry filling | Plant-based classic

Creamy tartlets with lentils, vegetables and mild curry in coconut milk – a plant-based take on the classic. The filling is rounded and satisfying, and sits well in crisp shells.

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Rate:
1.0 (1)
40 min total
3 servings
Easy

Ingredients

servings
Units

  • Tartlets

    • 6 stk tartlet shells

  • Lentil curry filling

    • 5.3 oz green lentils (uncooked)
    • 1 stk onion
    • 2 fed garlic
    • 2 stk carrots
    • 1 stk leek
    • 1 tbsp oil
    • 2 tsp curry powder
    • 1⅔ cup coconut milk
    • about 0.4 cup vegetable stock
    • 1 tsp salt
    • ½ tsp pepper
    • 1 tsp cornflour (optional, to thicken)
    • 1 håndfuld fresh parsley (to garnish)

Instructions

  1. 1

    Rinse and cook the lentils

    1. Rinse the lentils thoroughly in a sieve until the water runs clear
    2. Cook the lentils in lightly salted water for 20 to 25 minutes until tender but still with a little bite
    3. Drain the lentils and set them aside
    25 min
    100°C
    PotColanderSpoon
  2. 2

    Prepare the vegetables

    1. Finely chop the onion and garlic
    2. Cut the carrots into small dice or thin slices
    3. Rinse the leek thoroughly and cut it into thin slices
    10 min
    KnifeCutting BoardBowl
  3. 3

    Sauté the curry and aromatics

    1. Heat the oil in a pot over medium heat
    2. Sauté the onion and garlic for 2 to 3 minutes until glossy
    3. Add the curry and stir for 30 seconds so the spice blooms without burning
    3 min
    Medium heat
    PotSpoon
  4. 4

    Add vegetables and lentils

    1. Add the carrots and leek to the pot and toss them in the curry
    2. Add the cooked lentils and stir well so everything is coated
    3. Let it cook briefly so the flavour settles
    3 min
    Medium heat
    PotSpoon
  5. 5

    Add coconut milk and simmer to a creamy filling

    1. Pour in the coconut milk and stock and stir
    2. Let the filling simmer for 8 to 10 minutes until it comes together and turns creamy
    3. If you want it thicker, mix cornflour with a little cold water and stir it in
    10 min
    Low heat
    PotMeasuring CupSpoon
  6. 6

    Season to taste

    1. Season the filling with salt and pepper
    2. Adjust the curry gently if you want a little more warmth
    3. Stir in half of the parsley and save the rest for the top
    2 min
    Spoon
  7. 7

    Warm the tartlet shells

    1. Heat the oven to 180°C
    2. Put the tartlet shells in for 3 to 4 minutes until crisp and warm
    4 min
    180°C
    OvenBaking Tray
  8. 8

    Fill and serve

    1. Fill the warm tartlet shells with lentil curry filling
    2. Top with the remaining parsley
    3. Serve at once while the shells are still crisp
    2 min
    SpoonPlate

Explore more

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Details

Nutrition

Calories

560kcal

Protein

14g

Fat

34g

Carbs

46g

Serving Size

350g

Dietary

Allergens

Gluten

Restrictions

  • Contains Gluten

Serving

Suggestions

  • • Fill the tartlets just before serving so they stay crisp
  • • Serve with a crisp salad for balance with the creamy sauce
  • • Top with parsley or chives for freshness

Drink Pairings

  • • non-alcoholic: Cold sparkling water with lemon

Side Pairings

  • • Green salad
  • • Toasted bread

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 4°C
  • • Method: Store the filling in an airtight container in the fridge and keep the tartlet shells separate

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze the filling without tartlet shells. Thaw in the fridge and warm slowly in a pot

Reheating

  • • Pot: Warm the filling slowly in a pot, stirring, until heated through (Low heat)
  • • Oven: Warm the tartlet shells for 3 to 4 minutes at 180°C just before serving (180°C)

Tips

Preparation

  • • Rinse the lentils thoroughly so the filling tastes clean and rounded
  • • Chop the vegetables small so the filling is easy to eat in tartlets
  • • Keep the tartlet shells dry and warm them only just before serving

Cooking

  • • Let the curry bloom briefly in oil so it tastes fuller and milder
  • • Simmer gently over low heat so the coconut milk does not split
  • • Thicken only if you want a fully classic tartlet consistency

Serving

  • • Fill the tartlets just before serving so they stay crisp
  • • Top with parsley or chives for freshness and colour
  • • Serve with a green salad for balance with the creamy filling

Variations

Flavor

  • add diced apple for a fresh sweetness
  • a pinch of turmeric gives extra colour
  • add a little lemon for freshness

Health

  • use light coconut milk for a lighter version
  • add extra vegetables and a little less coconut milk
  • serve with salad instead of bread

Method

  • make the filling the day before and warm it gently
  • use oven-warmed tartlets for extra crispness
  • make a larger batch and freeze the filling

Toppings

  • fresh parsley
  • finely chopped chives
  • toasted flaked almonds

Børnevenlig

Milder tartlets

Mild, familiar version with rounded flavour and minimal curry heat

  • use 1 tsp curry instead of 2
  • thicken the filling a little more so it becomes creamier
  • chop the vegetables very small so the filling is more even

Author

M

Michael

Madentusiast med fokus på plantebaserede versioner af danske klassikere.

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Comments

Author

M

Michael

Madentusiast med fokus på plantebaserede versioner af danske klassikere.