Name: Spicy vegetable chapati wraps
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 150g sweet potato peeled and roughly cubed; 200g can peeled plum tomatoes; 200g can chickpeas drained; ½ tsp dried chilli flakes; 1 tbsp mild curry paste; 50g baby spinach leaves; 1 tbsp chopped, fresh coriander; 2 plain chapatis (Indian flatbreads); 2 tbsp fat-free Greek or natural yogurt

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Spicy vegetable chapati wraps

Spicy vegetable chapati wraps

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

Ready in 20-30 minutes

A star rating of 4.4 out of 5.58 ratingsRate

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A delicious and healthy vegetarian low-fat alternative to a curry, which can be deceivingly high in fat

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g sweet potato

peeled and roughly cubed
200g can peeled plum tomatoes
200g can chickpeas

drained
½ tsp dried chilli flakes
1 tbsp mild curry paste
50g baby spinach

leaves
1 tbsp chopped, fresh coriander
2 plain chapatis

(Indian flatbreads)
2 tbsp fat-free Greek or natural yogurt

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Nutrition: per serving

kcal289
fat5g
saturates0g
carbs54g
sugars8g
fibre5g
protein12g
salt1.08g

low

Method

step 1

Cook the sweet potatoes in a pan of boiling water for 10-12 minutes until tender. Meanwhile, put the tomatoes, chickpeas, chilli flakes and curry paste in another pan and simmer gently for about 5 minutes.
step 2

Preheat the grill. Drain the sweet potatoes and add to the tomato mixture. Stir in the spinach and cook for a minute until just starting to wilt. Stir in the coriander, season to taste and keep warm.
step 3

Sprinkle the chapatis with a little water and grill for 20-30 seconds each side. Spoon on the filling, top with yogurt and fold in half to serve.

Recipe from Good Food magazine, October 2002

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A star rating of 4.4 out of 5.58 ratings

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