Chicken & Roast Veggie Dhal

In a large saucepan, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing, until browned and cooked through, 5-6 minutes. Season, then transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the ginger, mild North Indian spice blend (see ingredients) and tomato paste, stirring, until fragrant, 1 minute. Add the water, coconut milk and chicken-style stock powder. Stir to combine.

Add the red lentils to the pan. 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, uncovered, until thickened, 12-15 minutes. When the dhal has thickened, stir through the baby spinach leaves, chicken (plus any resting juices) and roasted veggies. Season, then stir 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, combine a drizzle of olive oil and the garlic in a small bowl. Season.

When the dhal has 10 minutes cook time remaining, slice the mini flour tortillas (see ingredients) into 3cm strips. Place the tortilla strips in a single layer on the lined oven tray and drizzle (or brush) with the garlic oil. Bake until golden, 6-8 minutes. TIP: If your oven tray is crowded, divide between two trays.