Spicy vegetable chapati wraps

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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.

289 kcalories, protein 12g, carbohydrate 54g, fat 5 g, saturated fat 0g, fibre 5g, salt 1.08 g

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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 chapattis (Indian flatbreads)
• 4 tbsp fat-free Greek yogurt

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian, Low-fat, Super healthy

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 chapattis (Indian flatbreads)
• 4 tbsp fat-free Greek yogurt

289 kcalories, protein 12g, carbohydrate 54g, fat 5 g, saturated fat 0g, fibre 5g, salt 1.08 g

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