Spicy vegetable chapati wraps

Spicy vegetable chapati wraps

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(40 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins Ready in 20-30 minutes

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
Nutrition info

Nutrition

kcalories
289
protein
12g
carbs
54g
fat
5g
saturates
0g
fibre
5g
sugar
0g
salt
1.08g

Ingredients

  • 300g sweet potatoes, peeled and roughly cubed
  • 400g can peeled plum tomatoes
  • 400g can chickpeas, drained
  • ½ tsp dried chilli flakes
  • 2 tbsp mild curry paste
  • 100g baby spinach leaves
  • 2 tbsp chopped, fresh coriander
  • 4 plain chapatis (Indian flatbreads)
  • 4 tbsp fat-free Greek yogurt

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Method

  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.
  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.
  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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Comments

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collectbread's picture

Delicious. Hubby is a "Where's the meat?" kind of guy, so added some cubed lamb (marinated in curry paste for a few hours) which worked really well. Was going to use madras paste, but stuck with a mild korma and glad I did as mixed with the chilli flakes it had just the right amount of heat.

pickledonioncoat's picture

This recipe is gorgeous! Finally made this evening and used Patak's balti curry paste and chilli powder instead of flakes. I also added some mushrooms and an aubergine, which I fried a little whilst the sweet potato was boiling, and added some pasatta so it was more saucy. So healthy and quick!

wheresthefish's picture

Delicious, and healthy! I made my own curry paste for some extra spice. Very filling, and the yoghurt definitely makes it. I think it could be very adaptable, I'm looking forward to trying to again and experimenting with the ingredients

katemcd24's picture
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Good, healthy vegetarian food - just added mushrooms, used homemade curry paste, and lots more spice (Indian naga hot sauce!), but only because I'm a spice junky!

lindsaycwright's picture

Delicious and healthy, the coriander and yoghurt make it really fresh tasting. I halved the quantities to make for 2 people. I added one large chicken breast and held back on the chick peas. Yummy!

carrotpeeler's picture
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I have had this bookmarked for a while now and finally made it last night. Used tortilla wraps instead of chapatis as needed to finish it off and also added mushrooms. Absolutely delicious - the yoghurt makes it! Be warned though, they're a bit messy to eat!

heleneagles's picture
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Very easy, very tasty. Are you sure this is just 289 calories? No complaints if that's right - will be making this again. Went down well on a snowy staying-in by the fire night.

woody256's picture
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Very nice, although I did put chicken in mine, Will definitley try again in the future.

mleadbetter's picture
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Made this on Saturday, followed the directions and did not change anything. It was so easy to make and very tasty, this is a keeper.
Marg.

fchristie's picture
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Super easy, I added some more curry paste for extra zing!

katherineapril's picture
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This is a really beautiful, refreshing meal!

buzzy212's picture
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Lovely!! Quick, healthy, filling and yummy! Added some leftover roast chicken at the same time as the sweet potato and was gorgeous..leftovers wrapped up with salad for lunch tomorrow too :)

donnawilkes's picture

Love this its cheap and easy to make

loopylaur's picture
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loved this recipe but i used a hotter curry paste for a extra kick and used tortilla wraps instead and low fat greek yogurt :)

rsmiling2812's picture

Made this last night. Was really nice. I added mushrooms and peppers. Didn't have spinach. And used jalfrezi paste. Ate with mango chutney and yoghurt which really compliments the dish

snenny's picture
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Supurb - I used butternut squash instead of chickpeas, as I had some left over. Also great the next day, even cold! It would be a sin to enjoy it without a little mango chutney though ;)

slinkystardust's picture
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Fantastic recipe! One that we keep going back to over and over again.

hayleyjj's picture
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This is EXCELLENT! I made it as instructed the first time, then the second time I added mango chutney to the wraps instead of yoghurt and also fried some pannir cheese - yum!

jessicawi's picture
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delicious! so easy to make and very adaptable. think of it like an Indian rissotto and chuck in what ever you have extras of!

emmaharris's picture

Made this for the first time last week and it was awesome. Really quick and easy and ideal for a friday night healthy curry alternative. I also added an onion and diced chicken breast. Will be making this again!

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