Baked Ricotta-Stuffed Chard in a Spiced Chickpea Curry
Baked Ricotta-Stuffed Chard in a Spiced Chickpea Curry
SERVES 2
5 MINS PREP
COOKS IN 15 MINS
Whether you are vegetarian (or not), this healthy meal idea will help you elevate your mealtimes into something truly heavenly. Try it today.
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Ingredients
- 1 pack of The Spice Tailor Hyderabad Red Korma
- 1 tsp. vegetable oil
- 10 large rainbow chard leaves
- ½ tin of chickpeas, drained
- 250g ricotta
- 3 tbsp finely chopped red onion
- 2 tbsp finely chopped coriander leaves and stalks
Method
- Heat the oven to 350°F (180°C/Gas Mark 4)
- Heat the oil in a medium-sized oven proof frying pan or similar.
- Add the spices from the whole spice sachet, adding the chilli for extra heat, and cook for 10 seconds.
- Add in the base and main sauces and chickpeas and bring to a simmer. Take off the heat.
- Meanwhile, mix together the ricotta, onion and coriander and season to taste with both salt and freshly ground black pepper.
- Place one heaped tbsp filling into each of the flat chard leaves and bring the sides in the roll into a fat log. Place in the curry. Repeat with the rest.
- When you are ready to eat, cover with foil and place in the oven and cook for 12-15 minutes or until heated through.
Ingredients
- 1 pack of The Spice Tailor Hyderabad Red Korma
- 1 tsp. vegetable oil
- 10 large rainbow chard leaves
- ½ tin of chickpeas, drained
- 250g ricotta
- 3 tbsp finely chopped red onion
- 2 tbsp finely chopped coriander leaves and stalks
Method
- Heat the oven to 350°F (180°C/Gas Mark 4)
- Heat the oil in a medium-sized oven proof frying pan or similar.
- Add the spices from the whole spice sachet, adding the chilli for extra heat, and cook for 10 seconds.
- Add in the base and main sauces and chickpeas and bring to a simmer. Take off the heat.
- Meanwhile, mix together the ricotta, onion and coriander and season to taste with both salt and freshly ground black pepper.
- Place one heaped tbsp filling into each of the flat chard leaves and bring the sides in the roll into a fat log. Place in the curry. Repeat with the rest.
- When you are ready to eat, cover with foil and place in the oven and cook for 12-15 minutes or until heated through.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Hyderabad Red Korma
Our Red Korma proves that a creamy curry doesn’t have to be mild! The perfect marriage of spicy and creamy. Perfect with chicken, lamb, beef, seafood, pork, vegetables, paneer or eggs.
