Mumbai potato wraps with minted yogurt relish

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• Dave

  20 January 2010

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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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• Francesca1

  06 April 2012

  Francesca1 rated and commented on this recipe

  

  I was also disappointed with this considering the good reviews it has received. I put in extra curry powder but still couldn't taste it. I had to add some curry paste for flavour. I also thought it was too tomato-ey.

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• matsmeals

  17 April 2012

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• Lou

  25 April 2012

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• kimmajor25

  17 July 2012

  kimmajor25 commented on this recipe

  Really quick, easy and cheap to make. Had loads of new potatoes in the cupboard and so i looked for recipes to use them up. Tasted delicious will be making this one again. Only think i did different to the recipe was adding a few chopped mushrooms.

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• Kandi

  10 October 2012

  Kandi rated and commented on this recipe

  

  Really lovely mid-week dish and quick to make. Following earlier comments I didn't add the reserved water and the consistency seemed just right without it. Will be making this one again.

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• Dru

  24 December 2012

  Dru commented on this recipe

  Wonderful tastes great, easy to make not a hitch quick and simple def making again. I added sliced chicken breast to this for a dinner treat worked really well, and my little one loves it too.

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• DaleP

  12 June 2013

  DaleP rated and commented on this recipe

  

  Didn't add chutney, use any yoghurt and I used tortillas and it still tasted great.

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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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