Beetroot, Chard and Chickpea Korma

Serves 2


  • 1 packet The Spice Tailor Delicate Korma Curry
  • 1 tsp. vegetable oil
  • 150g fresh beetroot, peeled and cut into small cubes
  • 150g chard, trim the stalks off and roughly the leaves
  • ½ tin chickpeas, drained and rinsed
  • 2 tsp lime juice or to taste
  • Salt and freshly ground black pepper to taste


Heat the oil in a saucepan. Add the whole spices and cook for 20 seconds. Add the 2 packets of sauce and a splash of water and the beetroot and bring to a simmer. Cover and cook for 10m.

Add in the chard stalks and cook for a further 5 minutes or until the beetroot is tender. Add the shredded chard and chickpeas and cook further for 3 minutes until wilted.

Stir in the lime juice and season to taste and serve.


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