Tandoori chicken skewers with lentil, green pea and cauliflower dhal

Instructions

1 Heat a grill pan or barbecue to medium. Place chicken in a shallow dish. In a bowl, combine tandoori spice with 1 1/4 cups of yoghurt. Rub tandoori yoghurt mix over chicken, massaging well. Thread chicken onto metal or bamboo (soaked in water) skewers.

2 Spray a non-stick, heavy-based large pot with oil and place over a medium heat. Add curry powder and gently fry for 1 minute. Add lentils and 3/4 cup of water. Bring to boil and simmer for 5 minutes.

3 Meanwhile, in a food processor blitz cauliflower into medium size crumbs. Add to lentils and cook for 5 minutes. Add peas, then cook another 5 minutes.

4 While lentils are cooking, grill chicken skewers 3 minutes each side. Mix remaining yoghurt with half the coriander.

5 Serve dhal and chicken skewers on a platter with roti, lemon slices and yoghurt on the side. Sprinkle with remaining coriander.