Cauliflower and spinach dhal with chicken

Instructions

1 Heat 1 tablespoon olive oil in a large non-stick frying pan over a medium-high heat. Add onion and cauliflower and cook, stirring for 3–5 minutes, or until softened. Add lentils and paste, stir to coat.

2 Add chicken and stir to coat. Pour in stock. Bring mixture to boil. Reduce heat and simmer, covered, for 15–20 minutes, or until lentils are soft and chicken is cooked through. Stir through spinach and kale to wilt.

3 Stir through half the coriander, season well. Divide the mixture between serving bowls. Top with remaining coriander and and with yoghurt. Serve with pita bread, if preferred.