Tandoori-spiced chili
Chatelaine
* 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,