Ragoût de patates douces et d'arachides

Végé de luxe

Végétarien

Nouveau

avec haloumi saisi et coriandre fraîche

Difficulté: 2/3

Africaine

Pas besoin de robot pour ce ragoût de patates douces et d'arachides d'Afrique de l'Ouest sans tracas. Garni de halloumi saisi, de coriandre et de arachides grillées, c'est un repas copieux que vous n'oublierez pas de sitôt!

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Arachides

Utensils

Grande casserole

Cuillères à mesurer

Passoire

Grande poêle antiadhésive

Fouet

Verre doseur

Bol à mélanger, moyen

Tags

Végétarien

Nouveau

SEO

Ingrédients

Patates douces

2 unit(s)

Haloumi

1 unit(s)

Arachides, hachées

28 g

Beurre d'arachide

2 unit(s)

Mélange d'épices à l'indienne

1 tbsp

Coriandre

7 g

Concentré de bouillon de légumes

2 unit(s)

Crème

113 mL

Pain plat

2 unit(s)

Échalote

2 unit(s)

Gousses d'ail

2 unit(s)

Petits pois

113 g

Beurre

2 tbsp

Huile

1 tbsp

Sel

0.25 tsp

Poivre

0.25 tsp

Preparation

Cut halloumi into 1-inch-thick cubes.
Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
Peel, then cut sweet potatoes into 1/2-inch pieces.
Peel, then cut shallot into 1/2-inch pieces.
Peel, then mince or grate garlic.
Roughly chop cilantro.

Heat a large pot over medium-high heat.
When the pot is hot, add 1 tbsp (2 tbsp) oil, then shallots.
Cook, stirring occasionally, until slightly softened, 2-3 min.
Add Indian Spice Mix and garlic. Cook, stirring constantly, until fragrant, 30 sec.

Meanwhile, add peanut butter, broth concentrate and 1 cup (2 cups) hot water to a medium bowl. Whisk until smooth.

Add sweet potatoes, soup base and 1 cup (1 1/2 cups) water to the pot with shallots. Bring to a boil over high heat.
Once boiling, reduce heat to medium. Season with salt and pepper.
Cover and cook, stirring occasionally, until sweet potatoes are tender, 10-12 min.

Heat a large non-stick pan over medium heat.
When hot, add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook until golden-brown, 2-3 min per side. Transfer halloumi to a plate. Set aside.
Carefully wipe the pan clean.
Reheat the same pan over medium, then add 2 tbsp (4 tbsp) butter. Add flatbread and cook until toasted and golden brown, 1-2 min per side. (NOTE: Warm flatbread one at a time, if needed, using 1 tbsp butter for each flatbread.)

Add peas and cream to the large pot. Cook, uncovered, stirring often, until peas are warmed through, 5 min.
Quarter flatbreads.
Divide peanut stew between bowls and top with halloumi.
Sprinkle cilantro and peanuts over top.
Serve flatbreads alongside for dipping.