Baked Ricotta-Stuffed Chard in a Spiced Chickpea Curry

Baked Ricotta-Stuffed Chard in a Spiced Chickpea Curry

Made With Our Hyderabad Red Korma -
2 SERVES
SERVES 3-4
prep
5 MINS PREP
20 MINS COOK
15 MINS COOK
Whether you are vegetarian (or not), this healthy meal idea will help you elevate your mealtimes into something truly heavenly. Try it today.
Anjum Signature

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.
  • 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
  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.
MADE WITH OUR DELICIOUS
Hyderabad Red Korma

Food from Hyderabad is a tale of two cuisines in one city. The people of this region have traditionally eaten very spicy food - even for an Indian palate. However, the food in the city of Hyderabad has been heavily influenced by the Mughal people - who came from Central Asia hundreds of years ago - and who favoured milder and creamier dishes made with yoghurt.

Inspired by this cultural melting-pot, our Hyderabad Red Korma is spicy, flavourful, creamy from the use of yoghurt and a little nutty from the white poppy seeds. It is easy to dress up or dress down and really versatile, so it is no wonder this new-comer is fast becoming a curry to be reckoned with.

£3.15
( / )
100p per 100g
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