Chicken, Sweet Potato & Lentil Dhal
with Coriander Tortilla Chips & Yoghurt
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Ingredients
1
sweet potato
1
red lentils
1
ginger paste
1
tomato paste
1
vegetable stock powder
1
baby spinach leaves
1
chicken breast
1
coconut milk
1
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
Not included in your delivery
1
olive oil
1
water
Nutritional Values
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Rinse red lentils. • Cut sweet potato into small chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide sweet potato between two trays. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've added chicken breast, cut chicken into 2cm chunks and drain and rinse only half the lentils.
-------------CCM TEXT-------------- • Preheat oven to 220°C/200°C fan-forced. • Rinse half the red lentils. • Cut sweet potato into small chunks. • Cut chicken breast into 2cm chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide sweet potato between two trays.
• Meanwhile, heat a drizzle of olive oil in a medium saucepan over medium-high heat. • Cook ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste, stirring, until fragrant, 1 minute. • Add the water, coconut milk and vegetable stock powder, stirring to combine. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Heat saucepan as above. Cook chicken, stirring, until browned and cooked through (when no longer pink inside), 4-5 minutes. Add ginger paste, continuing as above.
-------------CCM TEXT-------------- • Meanwhile, heat a drizzle of olive oil in a medium saucepan over medium-high heat. Cook chicken, stirring, until browned and cooked through (when no longer pink inside), 4-5 minutes • Add ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste, stirring, until fragrant, 1 minute. • Add the water, coconut milk and vegetable stock powder, stirring to combine.
• To the saucepan, add lentils. Bring to the boil, then reduce heat to medium. • Cover with a lid and cook, stirring occasionally, until lentils are softened, 20-22 minutes.
• When the dhal has 15 minutes remaining, drizzle (or brush) each mini flour tortilla with olive oil. • Heat a large frying pan over medium-high heat. Cook each tortilla until golden and warmed through, 1 minute each side. • Transfer to a paper towel-lined plate. Repeat with remaining tortillas and olive oil.
• Stir roasted sweet potato and baby spinach leaves through dhal. Season to taste.
TIP: Add a splash of water to loosen the dhal, if needed.
• Thinly slice long chilli (if using). • Slice tortillas into strips. • Divide Indian sweet potato and lentil dhal between bowls. • Top with a dollop of Greek-style yoghurt and chilli. • Serve with tortilla strips. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Divide sweet potato, chicken and lentil dhal between bowls.
-------------CCM TEXT-------------- • Thinly slice long chilli (if using). • Divide sweet potato, chicken and lentil dhal between bowls. • Top with a dollop of Greek-style yoghurt and chilli. • Serve with flatbreads. Enjoy!