Baked Ricotta-Stuffed Chard in a Spiced Chickpea Curry
Baked Ricotta-Stuffed Chard in a Spiced Chickpea Curry
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- 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
- 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.
- 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
- 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
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.
