Name: Mumbai potato wraps with minted yogurt relish
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tsp sunflower oil; 1 onion sliced; 2 tbsp medium curry powder; 400g can chopped tomato; 750g potato diced; 2 tbsp spiced mango chutney plus extra to serve; 100g low-fat natural yogurt; 1 tsp mint sauce from a jar; 8 small plain chapatis; coriander sprigs, to serve

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Mumbai potato wraps with minted yogurt relish

Mumbai potato wraps with minted yogurt relish

Good Food team

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Serves 4

Easy

Prep: 10 mins - 15 mins

Cook: 35 mins

A star rating of 4.3 out of 5.26 ratingsRate

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This help-yourself veggie supper is full of fresh flavours and low-fat too

Freezable (Curry only can be frozen)

Healthy

Vegetarian

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Indian spiced greens

A star rating of 4.1 out of 5.53 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tsp sunflower oil
1 onion

sliced
2 tbsp medium curry powder
400g can chopped tomato
750g potato

diced
2 tbsp spiced mango chutney

plus extra to serve
100g low-fat natural yogurt
1 tsp mint

sauce from a jar
8 small plain chapatis
coriander

sprigs, to serve

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Nutrition: per serving

kcal485

low
fat7g

low
saturates3g
carbs87g
sugars14g
fibre9g
protein13g
salt1g

low

Method

step 1

Heat the sunflower oil in a large saucepan and fry the onion for 6-8 mins until golden and soft. Stir in 1½ tbsp curry powder, cook for 30 secs, then add the tomatoes and seasoning. Simmer, uncovered, for 15 mins.
step 2

Meanwhile, add the potatoes and ½ tbsp curry powder to a pan of boiling salted water. Cook for 6-8 mins until just tender. Drain, reserving 100ml of the liquid. Add the drained potatoes and reserved liquid to the tomato sauce along with the mango chutney. Heat through.
step 3

Meanwhile, mix together the yogurt and mint sauce, and warm the chapattis following pack instructions.
step 4

To serve, spoon some of the potatoes onto a chapatti and top with a few sprigs of coriander. Drizzle with the minted yogurt relish, adding extra mango chutney if you wish, then roll up and eat.

Recipe from Good Food magazine, February 2010

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A star rating of 4.3 out of 5.26 ratings

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