We're oomphing up your usual dahl here with a double protein hit – not just from those little pulses, but also from delicious shredded chicken. Simmering in creamy coconut milk and veggie-maxed with zucchini and spinach, this one is your post-workout go-to.
Place chicken, Mild-Mannered Vadouvan and a sprinkle of salt and pepper in a bowl and mix to combine. Set aside. Peel and finely chop onion. Dissolve stock cube in 400ml (1¾ cups) boiling water.
Heat oil in a saucepan over medium heat. Add onion and chicken with a sprinkle of salt and cook, stirring occasionally, for 4–5 minutes or until beginning to caramelise.
Add lentils, coconut milk and stock. Stir to combine and bring to a simmer. Reduce heat to medium-low and cook for 30–35 minutes or until water has reduced and lentils are tender. While dahl is cooking, continue with step 4.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve.
Thinly slice zucchini. In the last 5–6 minutes of cooking the dahl, stir through zucchini and continue to cook for the remaining time or until tender. Use two forks or tongs to shred chicken.
Stir baby spinach through dahl until wilted and season to taste with salt and pepper. Divide rice between bowls and top with dahl, yoghurt and crispy shallots to serve.