Heat the sunflower oil in a large
saucepan and fry the onion for 6-8 mins
until golden and soft. Stir in 1½ tbsp curry
powder, cook for 30 secs, then add
the tomatoes and seasoning. Simmer,
uncovered, for 15 mins.
Meanwhile, add the potatoes and
½ tbsp curry powder to a pan of boiling
salted water. Cook for 6-8 mins until just
tender. Drain, reserving 100ml of the
liquid. Add the drained potatoes and
reserved liquid to the tomato sauce along
with the mango chutney. Heat through.
Meanwhile, mix together the yogurt
and mint sauce, and warm the chapattis
following pack instructions.
To serve, spoon some of the potatoes
onto a chapatti and top with a few sprigs
of coriander. Drizzle with the minted
yogurt relish, adding extra mango
chutney if you wish, then roll up and eat.