Quick Indian Zucchini, Lentil & Chicken Dhal
with Bamboo Shoots & Garlic Dippers
- Gluten
- Soy
- Wheat
- Milk
- Wheat
- Gluten
- Lupin
- Soy
- May contain traces of allergens
- Milk
This creamy Indian dish gets a wholesome boost from chicken and lentils, which are a great source of protein and fibre. Best of all, they give extra texture, which makes the perfect base for crispy garlic dippers to do some serious dunking.
Ingredients
1
brown onion
½ packet
bamboo shoots
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy.)
2 clove
garlic
1 packet
ginger paste
1 packet
tomato paste
1 packet
coconut milk
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy.)
1 packet
chicken breast
1
zucchini
1 sachet
mild North Indian spice blend
(Contains: Milk)
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
2 cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut zucchini into small chunks. Finely chop brown onion and garlic. Cut chicken breast into 2cm chunks. • Drain and rinse bamboo shoots (see ingredients). Rinse red lentils. • Place zucchini on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15-20 minutes.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chicken, tossing until lightly browned, 5-6 minutes. Transfer to a bowl. To pan, cook onion until softened, 4-5 minutes. • Add ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. Add the water and coconut milk. Stir to combine. • Add lentils to the saucepan. Bring to the boil, then reduce heat to a simmer. Cover with a lid and cook, stirring occasionally, until the lentils have softened, 24-28 minutes. • Stir through cooked chicken, roasted zucchini and bamboo shoots until warmed, 1 minute (if the dhal is looking a little dry, add a splash of water!). Season to taste.
• In a small bowl, combine garlic and a good drizzle of olive oil. Season. • When the dhal has 10 minutes remaining, slice mini flour tortillas into 3cm strips. • Place tortilla strips in a single layer on a second lined oven tray and brush with the garlic oil. Bake until golden, 8-10 minutes.
• Divide Indian chicken, zucchini and coconut dhal between bowls. • Top with Greek-style yoghurt. Serve with garlic dippers. Enjoy!
