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Spicy vegetable chapati wraps
Serves 2
Easy
Prep:
Cook:
Ready in 20-30 minutes
A delicious and healthy vegetarian low-fat alternative to a curry, which can be deceivingly high in fat
Skip to ingredients
- 150g sweet potatopeeled and roughly cubed
- 200g can peeled plum tomatoes
- 200g can chickpeasdrained
- ½ tsp dried chilli flakes
- 1 tbsp mild curry paste
- 50g baby spinachleaves
- 1 tbsp chopped, fresh coriander
- 2 plain chapatis(Indian flatbreads)
- 2 tbsp fat-free Greek or natural yogurt
Nutrition: per serving
- kcal289
- fat5g
- saturates0g
- carbs54g
- sugars8g
- fibre5g
- protein12g
- salt1.08glow
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.
