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Stuffed Swiss Chard with Coconut Curry Dressing

Rice and chickpea-stuffed chard rolls drizzled with a bright, curry-spiced coconut dressing, no cooking beyond a quick blanch.
Print Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Servings: 4
Calories: 285
Ingredients Method

Ingredients
  

  • For the Filling
  • 1 cup cooked rice jasmine or basmati
  • 1 cup cooked chickpeas roughly mashed
  • 1/4 cup finely diced red bell pepper
  • 2 tbsp finely diced red onion
  • 2 tbsp chopped fresh cilantro
  • 1 tsp curry powder
  • 1 tbsp fresh lime juice
  • Salt to taste
  • For the Chard Wraps
  • 8 large Swiss chard leaves thick stems trimmed
  • For the Coconut Curry Dressing
  • 1/2 cup canned coconut milk
  • 1 tbsp curry powder or red curry paste
  • 1 tbsp fresh lime juice
  • 1 tsp honey
  • Salt to taste
  • To Garnish
  • Chopped peanuts or cashews
  • Fresh cilantro
  • Lime wedges

Method
 

  1. Blanch chard leaves in boiling water for 20 to 30 seconds, then transfer to ice water. Drain and pat dry.
  2. Combine rice, mashed chickpeas, bell pepper, onion, cilantro, curry powder, lime juice, and salt.
  3. Lay a chard leaf flat, spoon filling near the stem end, fold in the sides, and roll tightly. Repeat.
  4. Whisk coconut milk, curry powder or paste, lime juice, honey, and salt for the dressing.
  5. Arrange rolls on a plate and drizzle with the dressing.
  6. Garnish with chopped nuts, cilantro, and lime wedges.