Vegetable and Ricotta Enchiladas
Vegetable and Ricotta Enchiladas
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- 1 pack of The Spice Tailor Original Tikka Masala
- 2 tbsp vegetable oil
- ½ medium aubergine, cubed
- 1 small courgette, cubed
- ½ medium red onion, sliced
- ½ red pepper, sliced
- 4 large or 8 small flour or corn tortilla wraps
- 150g ricotta or feta cheese
- Salt and pepper to taste
- Preheat the oven to 180ºC (Fan 160ºC/Gas Mark 4).
- Heat the oil in a frying pan and stir-fry the aubergine and courgette for about 5 minutes or until almost tender. Stir in the rest of the vegetables and fry until softened and cooked through. Season lightly.
- Divide the vegetables between the tortilla wraps and dot over the cheese. Roll up and place into an ovenproof dish, seam-side down.
- Mix both the Tikka Masala sauces and pour over, leaving the ends clear. Reserve the whole spices for another cook. Bake in the oven for 20 minutes until hot and serve.
- 1 pack of The Spice Tailor Original Tikka Masala
- 2 tbsp vegetable oil
- ½ medium aubergine, cubed
- 1 small courgette, cubed
- ½ medium red onion, sliced
- ½ red pepper, sliced
- 4 large or 8 small flour or corn tortilla wraps
- 150g ricotta or feta cheese
- Salt and pepper to taste
- Preheat the oven to 180ºC (Fan 160ºC/Gas Mark 4).
- Heat the oil in a frying pan and stir-fry the aubergine and courgette for about 5 minutes or until almost tender. Stir in the rest of the vegetables and fry until softened and cooked through. Season lightly.
- Divide the vegetables between the tortilla wraps and dot over the cheese. Roll up and place into an ovenproof dish, seam-side down.
- Mix both the Tikka Masala sauces and pour over, leaving the ends clear. Reserve the whole spices for another cook. Bake in the oven for 20 minutes until hot and serve.
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Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!
There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!
