Mumbai potato wraps with minted yogurt relish
This help-yourself veggie supper is full of fresh flavours and low-fat too
- Prep: 15 mins
Cook: 35 mins
- Serves 4
- Easy
Ingredients
- 2 tsp sunflower oil
- 1 onion, sliced
- 2 tbsp medium curry powder
- 400g can chopped tomatoes
- 750g potatoes, diced
- 2 tbsp spiced mango chutney, plus extra to serve
- 100g low-fat natural yogurt
- 1 tsp mint sauce from a jar
- 8 plain chapatis
- coriander sprigs, to serve
Method
-
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.
-
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.
-
Meanwhile, mix together the yogurt
and mint sauce, and warm the chapattis
following pack instructions.
-
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.
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