Mumbai potato wraps with minted yogurt relish

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• Dave

  20 January 2010

  Dave rated this recipe

  

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• Peacock

  27 January 2010

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• berdemli

  29 January 2010

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• nelmink

  05 February 2010

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• Chrissie

  17 February 2010

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• Georgie

  30 March 2010

  Georgie rated and commented on this recipe

  

  Love this dish, still having a little trouble stopping some of the potatoes turning to mush. Will try waxy potatoes next time and for an ultra quick dish substitute the potatoes for chickpeas.

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• Bruce

  31 March 2010

  Bruce rated and commented on this recipe

  

  This was great for a filling lunch. I wouldn't bother adding the reserved water next time and I added a bit more curry powder for flavour. Didn't have chapattis so used tortillas instead and since I only had fresh mint, I ground that up with some salt in a mortar and pestle before adding to the yogurt with a dash of ground coriander. All very tasty.

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• Belkey

  06 April 2010

  Belkey rated and commented on this recipe

  

  Really disappointed with this, was too sweet (and that was even using green bean chutney instead of mango chutney) and far too wet to put into wraps. Won't be doing again I'm afraid.

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• Raffie

  07 April 2010

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• Liz Jones

  03 July 2010

  Liz Jones rated and commented on this recipe

  

  This is absolutely delicious - couldn't be easier to make or tastier to eat. It's healthy too, although I think the calorie content given doesn't include the chapattis. I could eat this every day!

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• Nicola

  07 August 2010

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• Amylls

  22 December 2011

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• The Nourishing Road

  26 January 2012

  The Nourishing Road commented on this recipe

  What a great way to use yogut! I have just posted about how to make raw milk yogurt. So delicious. Check it out: http://thenourishingroad.blogspot.com/2012/01/raw-milk-yogurt.html Natasha

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http://www.bbcgoodfood.com/recipes/234609/

http://www.bbcgoodfood.com/recipes/234609/

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 - 15 mins

Cook 35 mins

Vegetarian, Low-fat

Curry only can be frozen

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

230 kcalories, protein 8g, carbohydrate 45g, fat 4 g, saturated fat 1g, fibre 6g, sugar 10g, salt 0.57 g

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