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Sweet Potato, Chicken & Lentil Dhal with Flatbread & Yoghurt

Creamy and coconutty, this Indian dish gets a wholesome boost from hearty lentils and chicken and a touch of tang from the yoghurt. Scoop up all the satisfying goodness with the warm toasted tortilla slices.

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dinners
Prep: 40 mins
Cook: 40 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 1 sweet potato
  • 1 packet red lentils
  • 1 packet ginger paste
  • 1 packet tomato paste
  • 1.66 cup water
  • 1 sachet vegetable stock powder
  • 1 bag baby spinach leaves
  • 1 packet chicken breast
  • 1 packet coconut milk
  • 1 sachet mild north indian spice blend
  • 1 sachet mumbai spice blend
  • 4 flatbreads
  • 1 long chilli (optional)
  • 1 olive oil
  • 2 sweet potatoes
  • 2 packets red lentils
  • 1 packet ginger paste
  • 1 packet tomato paste
  • 3.5 cups water
  • 1 sachet vegetable stock powder
  • 1 bag baby spinach leaves
  • 1 packet chicken breast
  • 2 packets coconut milk
  • 1 sachet mild north indian spice blend
  • 1 sachet mumbai spice blend
  • 8 flatbreads
  • 2 long chilli (optional)

Instructions

  1. • Preheat oven to 220°C/200°C fan-forced.
    • Rinse 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.
  2. • Meanwhile, heat a drizzle of olive oil in a medium saucepan over medium-high heat. Cook chicken until browned and cooked through, 4-5 minutes.
    • 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.
  3. • To 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.
  4. • Drizzle (or brush) each flatbreads with olive oil. Heat a large frying pan over medium-high heat.
    • Cook flatbreads until golden and warmed through, 1-2 minutes each side.
  5. • 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.
  6. • 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!