This quick and easy soup is perfect for a weeknight dinner option. Creamy, rich and fragrant, it will be a hit with the family.
Serves44
Cook time25 mins25 minutes
Prep time5 mins5 minutes
Ingredients
2 tbs vegetable oil
500g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 2cm pieces
1 brown onion, finely chopped
1/4 cup (60g) tikka masala curry paste
5 cups (1.25L) Coles Real Salt Reduced Chicken Stock
1 cup (200g) dried red lentils, rinsed, drained
1/2 cauliflower, cut into small florets
120g baby spinach leaves
270ml can coconut cream
1/2 cup (140g) natural yoghurt
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring, for 2 mins or until browned. Add onion and cook, stirring, for 2-3 mins or until the onion softens.
Step 2
Add the curry paste and cook, stirring, for 1 min or until aromatic. Add the stock, lentils and cauliflower and stir to combine. Bring to the boil. Reduce heat to low. Cover and cook, stirring occasionally, for 20 mins or until the lentils are tender.
Step 3
Add the spinach and coconut cream to the cauliflower mixture and stir until heated through. Divide soup among serving bowls. Top with dollops of the yoghurt. Season to serve.
500g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 2cm pieces
1 brown onion, finely chopped
1/4 cup (60g) tikka masala curry paste
5 cups (1.25L) Coles Real Salt Reduced Chicken Stock
1 cup (200g) dried red lentils, rinsed, drained
1/2 cauliflower, cut into small florets
120g baby spinach leaves
270ml can coconut cream
1/2 cup (140g) natural yoghurt
Description
This quick and easy soup is perfect for a weeknight dinner option. Creamy, rich and fragrant, it will be a hit with the family.
Method
Step 1
Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring, for 2 mins or until browned. Add onion and cook, stirring, for 2-3 mins or until the onion softens.
Step 2
Add the curry paste and cook, stirring, for 1 min or until aromatic. Add the stock, lentils and cauliflower and stir to combine. Bring to the boil. Reduce heat to low. Cover and cook, stirring occasionally, for 20 mins or until the lentils are tender.
Step 3
Add the spinach and coconut cream to the cauliflower mixture and stir until heated through. Divide soup among serving bowls. Top with dollops of the yoghurt. Season to serve.
