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Thali Indian-Inspired Chick’n Tapas
Dahl, coconut curry, and crispy chick'n pieces to create a balanced thali. | LikeMeat

Thali Indian-Inspired Chick’n Tapas

This Indian Chick'n Tapas thali includes fried Like Meat Chick’n Pieces, dahl, and a chickpea and spinach coconut curry.

Thali means ”big plate” in hindi, reflecting a way of eating more than the dish itself. There are so many ways to do this. For example, South Indian thali is very different from North Indian. We created a simple yet flavor-packed Indian Chick’n Tapas thali that includes fried Like Chick’n Pieces.

Thali Indian-Inspired Chick’n Tapas

10 mins to prep
50 mins to cook
Yields 2
Vegan

Ingredients

Like Chick’n Pieces

  • 1 package LikeMeat Like Chick’n Pieces
  • 1 tablespoon olive oil

Dhal

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon yellow curry powder
  • 3/4 cup 180 grams canned diced tomatoes
  • 1 cup red lentils
  • 3 tablespoons coconut milk
  • 1 teaspoon chili flakes
  • 1 teaspoon turmeric powder
  • Salt, to taste

Chickpea and spinach coconut curry

  • 1 tablespoon olive oil
  • 1/2 small onion, finely chopped
  • 1 clove of garlic, minced
  • 1 tablespoon yellow curry powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon tomato paste
  • 1 15.5-ounce can chickpeas, rinsed and drained
  • 1 cup coconut milk
  • Juice of 1 lime
  • 2 handfuls of fresh or frozen spinach leaves

Preparation

    Like Chick’n Pieces

    • 1
      Heat a large skillet over medium-low heat and add olive oil. Cook Like Chick’n Pieces until golden brown all around, about 5 minutes.

    DHAL

    • 1
      In a small pot over medium-low heat, add olive oil and onion. Cook until soft, about 5 minutes.
    • 2
      Add garlic and ginger and cook for 1-2 minutes. Stir in curry powder.
    • 3
      Add 3 1/2 cups water, tomatoes, and lentils. Increase heat to high heat and continue stirring until it comes up to a boil. Lower heat to a simmer and cook until lentils become soft, 30 minutes.
    • 4
      Add coconut milk, chili flakes, turmeric, and salt to taste.

    CHICKPEA AND SPINACH COCONUT CURRY

    • 1
      In a small pot over medium-low heat, add olive oil and onion. Cook until soft, about 5 minutes.
    • 2
      Add garlic and cook for 1-2 minutes. Stir in curry powder, cumin, coriander, and tomato paste. Continue cooking for 1 minute.
    • 3
      Add chickpeas and coconut milk. Cook until warmed through.
    • 4
      Right before serving, squeeze in lime juice and add spinach, stirring until it wilts.

    TO SERVE

    • 1
      Serve Like Chick’n Pieces, dahl, and curry in individual bowls. Recommended accompaniments: pickled vegetables, flatbread, mango chutney, and plant yogurt.