Facebook Baked Ricotta-Stuffed Chard in a Spiced Chickpea Curry Recipe | The Spice Tailor

Baked Ricotta-Stuffed Chard in a Spiced Chickpea Curry

This is a delicious little fusion dish that is low in carbs, but high in flavour and texture. India has many stuffed vegetable dishes that are served in a sauce or curry. They are normally stuffed with fresh paneer. Here, we have used ricotta for an easier, but equally delicious meal. We have kept it all quite simple, but you can add other herbs to the riccotta - or even add chopped tomatoes (2 tbsp.) into the ricotta for added freshness - or even 1 chopped tomato cooked until soft with the spices before adding the chickpeas and sauce for a deeper tomatoey flavour. The image here is a doubled recipe - and you can easily double the below for a bigger portion.
  • 2serves
  • 5mins prep
  • 15mins cook
This is a delicious little fusion dish that is low in carbs, but high in flavour and texture. India has many stuffed vegetable dishes that are served in a sauce or curry. They are normally stuffed with fresh paneer. Here, we have used ricotta for an easier, but equally delicious meal. We have kept it all quite simple, but you can add other herbs to the riccotta - or even add chopped tomatoes (2 tbsp.) into the ricotta for added freshness - or even 1 chopped tomato cooked until soft with the spices before adding the chickpeas and sauce for a deeper tomatoey flavour. The image here is a doubled recipe - and you can easily double the below for a bigger portion.
Made with
Punjabi Channa Masala

Punjabi Channa Masala

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Ingredients

  • 1 pack of The Spice Tailor Punjabi Channa Masala Daal (includes chickpeas)
  • 1 tsp. vegetable oil
  • 4 large or 6 small rainbow chard leaves
  • 125g ricotta
  • 1½ 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. Mix together the ricotta, onion and coriander and season to taste with both salt and freshly ground black pepper.
  3. Heat the oil in a medium-sized oven proof frying pan or similar.
  4. Add the spices from the whole spice sachet, adding the chilli for extra heat, and cook for 10 seconds.
  5. Add in the chickpeas and tarka sauce from the two pouches in the kit. Bring to a simmer and take off the heat.
  6. Place one heaped tablespoon of the ricotta filling into each of the flat chard leaves and bring the sides in to 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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