Chicken & Sweet Potato Dhal

In a large saucepan, heat a drizzle of olive oil over a high heat. Add the chicken and cook, tossing, until browned and cooked through, 3-4 minutes. Season with salt and pepper, then transfer to a plate. Cover to keep warm. Return the pan to a medium-high heat with a drizzle of olive oil. Add the ginger, mild North Indian spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. Add the water, coconut cream and the crumbled chicken stock. Stir to combine.

Add the red lentils to the saucepan. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils are softened, 10 minutes. Remove the lid and cook until thickened, 12-15 minutes. Stir through the salt, baby spinach leaves, chicken thigh (and any resting juices), roasted vegetables and a pinch of pepper, until warmed through. TIP: If the dhal is looking a little dry at any point, just add a splash of water.

While the dhal is simmering, in a small bowl, combine 1 tbs of olive oil, the garlic and a pinch of salt and pepper.

When the dhal has 10 minutes cook time remaining, slice the chapati wraps into 3cm strips. Place the chapati strips in a single layer on an oven tray lined with baking paper and drizzle or brush with the garlic oil. Bake until golden, 6-8 minutes. TIP: Use two oven trays if your chapati don’t fit in a single layer.