Indian Coconut Lentils & Chicken
with Garlic Rice, Baby Broccoli & Tortilla Dippers
Enjoy a marvellous meatless Monday by whipping together this wholesome bowl of lentils and chicken. Along with gently fragrant rice and tortilla dippers to help soak up the last drop, this is a delight sent from the heavens.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Mild North Indian Spice Blend
1 packet
Lentils
1 sachet
Vegetable Stock Powder
320 g
Chicken Breast
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Basmati Rice
1
Baby Broccoli
1 sachet
Mumbai Spice Blend
1
Carrot
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
20 g
plant-based butter
1.5 cup
water (for the rice)
½ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, grate carrot. Halve any thicker stalks of baby broccoli lengthways. • Drain and rinse lentils. Slice mini flour tortillas into 3cm strips. • Cut chicken breast into 2cm chunks.
• Place tortilla strips in a single layer on a lined oven tray and drizzle (or brush) with olive oil. • Season with salt and pepper then bake until golden, 8-10 minutes.
TIP: Use two oven trays if your tortilla don’t fit in a single layer.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook baby broccoli and carrot until softened, 3-4 minutes. • Add lentils and cook until heated through, 1-2 minutes.
• Add remaining garlic, Mumbai spice blend, mild North Indian spice blend and tomato paste, and cook, stirring, until fragrant, 1-2 minutes. • Add coconut milk, vegetable stock powder and water (for the sauce). Simmer until sauce has slightly thickened, 2-3 minutes. • Remove pan from heat, then stir through chicken and baby spinach leaves until wilted.
• Divide garlic rice and Indian coconut lentils and chicken between bowls. • Serve with tortilla dippers. Enjoy!
