16
olive oil
500 g ground chicken, lamb or beef
1/2 cup bottled tandoori masala paste, or tandoori curry paste
2 tsp curry powder
2 tsp ground chili powder
1 tsp ground ginger
1 tsp coriander
1/4 tsp cinnamon
1 red bell pepper
1 medium zucchini
796-mL can diced tomatoes
540-mL can lentils, or chickpeas, drained
1/2 cup chopped fresh cilantro, or basil leaves
Lightly coat a large saucepan with oil and set over medium-high heat. Crumble in chicken. Add tandoori paste, curry, chili powder, ginger, coriander and cinnamon. Using a fork, stir often to keep chicken crumbly, 4 to 5 minutes. Meanwhile, core and seed pepper. Slice into 1-inch (2.5-cm) pieces. Slice zucchini in half lengthwise. Thickly slice each half. Add to chili with tomatoes. Bring to a boil, stirring often. Reduce heat to medium and partially cover. Simmer, stirring occasionally, until zucchini is tender, 8 to 10 minutes. Stir in lentils and cook until hot, about 2 minutes. Remove from heat and stir in coriander.
Calories 198, Protein 16.8g, Carbohydrates 19g, Fat 6.6g, Fibre 3.8g.