Thali: Indian Inspired Chick’n Tapas

45-50 min
2
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Give your favorite meals a tasty LikeMeat twist! Whether it’s Italian, Asian or Indian cuisine you love – we’ve got a recipe that will keep everyone happy. Try adding LikeMeat products to your own recipes for a protein-packed kick. 

Forks and knives are optional so long as you have enough flatbread!
Forks and knives are optional so long as you have enough flatbread!

What to buy?

Checklist

  • 2 tbsp olive oil
  • 1 onion, diced small
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 1 tbsp Frontier Co-op, Indian curry powder
  • ½ can of petite diced tomato
  • 1 cup red lentils
  • 3.5 cups water
  • ¼ cup coconut milk
  • *salt & chili flakes to taste
  • ½ onion, diced small
  • 1 clove of garlic, minced
  • 1 tbsp Frontier Co-op, garam masala powder
  • 1 tsp ground coriander
  • ½ tsp cumin
  • 1 tbsp tomato paste
  • 1 cup coconut milk
  • 1 can of chickpeas, drained & rinsed
  • 1 lime, juiced
  • 2 cups baby spinach leaves
  • 1 tbsp olive oil
  • 1 package of Like Chick’n Pieces
  • Serve these side dishes with pickled vegetables, mango chutney, flatbread and plant yogurt.

Let's do this!

Let's do this!

  1. Dhal. Preheat a small saucepot over medium-low heat, then add the oil and onions. Cook for 5 minutes until soft, then stir in the garlic and ginger for another 1-2 minutes. Next, add the curry powder and cook until it becomes fragrant. Add the diced tomato, lentils and water, then turn up the heat, stirring occasionally while it comes to boil. Once boiling, turn down the heat to medium-low and simmer for 30 minutes. When lentils become soft and begin to break down, finish with coconut milk and a pinch of salt and chili flakes.
  2. Coconut Masala Chickpeas and Spinach. Preheat another small saucepot over medium-low heat, then add the oil and onions. Cook for 5 minutes until soft, then stir in the garlic for another 2-3 minutes. Next add the garam masala, coriander and cumin, until they are fragrant and evenly incorporated. Add the tomato paste and allow it to heat up before adding the coconut milk and chickpeas, stirring until the tomato paste dissolves into the heated coconut milk, as it comes to boil. At this point, turn down the heat to low and simmer until ready to eat. Just before serving, add a squeeze of lime and stir in the spinach until it wilts.
  3. Chick’n. Finally, preheat a large skillet over medium-low heat for 2-3 minutes, then add the oil and Like Chick’n pieces, stirring for 4-5 to five minutes until the pieces are cooked and slightly golden brown on all sides.
  4. Serve it Up For this meal, your plate is your palate. Accessorize and compartmentalize your favorite components as you see fit.

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