Chicken, silverbeet & lentil dhal
Serves 4 Cost per serve $4.85 Hands-on time 20–25 min Cooking time 30 min
dairy free 1 tablespoon rice bran oil 400g lean chicken
tenderloins, chopped 2 teaspoons ground turmeric 1 teaspoon garam masala 2cm piece ginger, finely grated 1 garlic clove, crushed 300g tomatoes, finely chopped 150g zucchini, finely chopped 150g carrot, finely chopped 320g canned lentils,
drained and rinsed 1 litre reduced-salt
chicken stock 150g silverbeet leaves, white
stalks removed, shredded Lime wedges, to serve Almond sprinkle 120g slivered almonds, toasted ¼ cup coriander sprigs 2 tablespoons chopped
flat-leaf parsley 1 Heat the rice bran oil in a large saucepan over high heat. Add the chicken, turmeric, garam masala, ginger, garlic and tomato. Cook, stirring mixture occasionally, for 10 minutes, or until the chicken is golden and tomato has collapsed. 2 Add zucchini, carrot, lentils and stock. Cook, stirring occasionally, for 20 minutes, or until lentils are mushy and the stock has reduced by two-thirds. Stir in the silverbeet until wilted. Season to taste with freshly cracked black pepper. 3 Meanwhile, make almond sprinkle: Combine all of the ingredients in a small bowl. Season mixture to taste with freshly cracked black pepper. 4 Ladle dhal into shallow bowls, top with the almond sprinkle and serve with lime wedges. Serving suggestion For an extra 9g carbs per serve, add 160g canned lentils, rinsed, with the zucchini and carrot.