Recipes
Baked Ricotta-Stuffed Chard in a Spiced Chickpea Curry
Whether you are vegetarian (or not), this delicious meal idea will help you elevate your mealtimes into something truly heavenly. Try it today.
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Ingredients
Tips and inspiration
Our Baked, Ricotta-Stuffed Chard in a Spiced Chickpea Curry is a deceptively easy dish filled with nutty textures, which contrasts perfectly with the creamy ricotta!
Method
Step one
Heat the oven to 350°F (180°C/Gas Mark 4)
Step two
Heat the oil in a medium-sized oven proof frying pan or similar.
Step three
Add the spices from the whole spice sachet, adding the chilli for extra heat, and cook for 10 seconds.
Step four
Add in the base and main sauces and chickpeas and bring to a simmer. Take off the heat.
Step five
Meanwhile, mix together the ricotta, onion and coriander and season to taste with both salt and freshly ground black pepper.
Step six
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.
Step seven
When you are ready to eat, cover with foil and place in the oven and cook for 12-15 minutes or until heated through.
Made with our delicious hyderabad red korma
Our Hyderabad Red Korma marries the spiciness of Hyderabadi cuisine with the mild and creamy influence of Mughal cuisine. It is a lovely balance between the sweet and sour of the onions and tomatoes, the warming and spicy flavours of ginger, garlic, chilli and simple spices, and made creamy and nutty with dairy and cashews.
Perfect with chicken, lamb, beef, seafood, pork, vegetables, paneer or eggs.
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