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,
