cooking sauce recipes
Madras Chickpea & Baked Ricotta Curry
INGREDIENTS
- ½ jar Madras Cooking Sauce from Cofresh
- 1 brown onion (sliced finely)
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 1 can of chickpeas in brine (drained)
- 1 tsp sweet paprika
- 300g baked ricotta (cut into small cubes)
- 200g baby spinach leaves
- 2 tbsp sour cream
- 1 tsp butter
- Salt flakes
- Good quality olive oil
- Fresh chives (cut finely)
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METHOD
Heat a little oil & butter in a large surfaced fry-pan and sauté
onions, garlic and ginger until golden brown.
Add baked ricotta & paprika and cook for 3 mins, stirring occasionally.
Stir in chickpeas, Madras Cooking Sauce from Cofresh, and spinach
leaves.
When spinach leaves are collapsed add sour cream & seasoning.
Sprinkle with chives and serve
onions, garlic and ginger until golden brown.
Add baked ricotta & paprika and cook for 3 mins, stirring occasionally.
Stir in chickpeas, Madras Cooking Sauce from Cofresh, and spinach
leaves.
When spinach leaves are collapsed add sour cream & seasoning.
