Spicy vegetable chapati wraps

Spicy vegetable chapati wraps

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(42 ratings)

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Cooking time

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

Skill level

Easy

Servings

Serves 2

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
8g
salt
1.08g

Ingredients

  • 150g sweet potatoes, 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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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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ulrik_'s picture
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Fantastic and really easy dish.
I normally use regular potatoes instead of sweet potatoes!

lisa_sowerby's picture
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Really quick easy and tasty. Have fed this to meat eating friends who enjoyed it so much they asked for the recipie.

theresajane's picture
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Thought is was far too spicy

kellyp2324's picture
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nice quick delicious meal, very tasty & filling and lowfat perfect :) will definately make again maybe with chicken added next time

gillh007's picture

This is the about the 4th time I've made this. Today it was with a pots from the veggie patch, rather than "sweet" and lots more spinach than quoted. Either way, this is a great meal, and seems to get better once frozen or next day. Excellent results every time. :0)

welshbird's picture
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Thought I had chickpeas in the cupboard at home but didn't so just added extra sweet potato. Was really filling and tasty

verilion's picture
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Couldn't find chapatis in the supermarket, so I used wholemeal tortilla wraps! What an international cuisine hey! Greek yoghurt, tortillas and curry paste!

e_l_hughes's picture
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I've just made this and loved it! Didn't have any chickpeas so added mushrooms and half a yellow pepper instead.
Thank you to Tan_Tan for the great chilli paste recipe! I didn't have any white wine vinegar but mashed everything good and proper with the pestle and mortar and it had a great consistancy anyway.

yorkie00's picture
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i love this recipe, i have made it several times as a mid-week meal cos its so quick and easy. i dont always include the spinach and have tried it with chicken too

tan_tan's picture
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I of course meant GOOD recipe...not goos...lol

tan_tan's picture
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Goos recipe but I hate ready made curry paste, its much better to make your own curry paste using the following ingredients

1 1/4 tablespoons coriander seeds, dry-roasted and ground
1/2 tablespoon cumin seed, dry roasted and ground
1/2 teaspoon brown mustard seeds
1/4 teaspoon cracked black peppercorns
1/2 teaspoon chili powder
1/2 teaspoon ground turmeric
1 crushed garlic clove
1 teaspoon grated fresh ginger
1 1/2-2 tablespoons white vinegar

Much much better :)

heathereaton's picture
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Really tasty, great to make extra and store in the fridge to re-heat for the following night!

theedda's picture
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Tasty, cheap, filling, veggie, AND low-fat. What's going on?! This meal is amazing!

maddieson's picture

Very tasty! Foolishly I overcoooked the sweet potato so a bit mushy, but great all the same

paulmoran's picture
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A great, quick, easy and very tasty meal for the whole family!

schristen's picture
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Wasn't really my thing.

delsh21's picture

So yummy and easy. I added some chicken breast as well. Will definitely make this again.

clundy's picture

I have been making this since it was printed in the Good Food magazine in 2002 and it is still delicious.

katja_m's picture
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Tastes excellent and pretty much foolproof as well!

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