Tandoori-spiced chili

13

PREP TIME

5 min

Makes

4 to 6 servings

* PLUS Cooking time: 15 minutes

Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 198,
  • Protein
  • 16.8 g,
  • Carbohydrates
  • 19 g,
  • Fat
  • 6.6 g,
  • Fibre
  • 3.8 g,

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