Baked Ricotta-Stuffed Chard in a Spiced Chickpea Curry
  • 3-4
  • 5
  • 15
A deliciously different vegetarian meal, these ricotta-stuffed parcels are surrounded by a mouth-watering curry sauce with chickpeas for extra protein.
Hyderabad Red Korma
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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
  1. Heat the oven to 350°F (180°C/Gas Mark 4)
  2. Heat the oil in a medium-sized oven proof frying pan or similar.
  3. Add the spices from the whole spice sachet, adding the chilli for extra heat, and cook for 10 seconds.
  4. Add in the base and main sauces and chickpeas and bring to a simmer. Take off the heat.
  5. Meanwhile, mix together the ricotta, onion and coriander and season to taste with both salt and freshly ground black pepper.
  6. 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.
  7. When you are ready to eat, cover with foil and place in the oven and cook for 12-15 minutes or until heated through.
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