Mix 200ml low-fat natural yogurt with 1 tsp
turmeric and 2 tbsp chopped mint leaves or
1 tsp dried mint.
Heat the oil in a large frying pan, then gently
cook the onions and ginger for 5 mins until
beginning to soften. Stir in the spice, cook for
1 min, then add the tomatoes and chickpeas.
Fill the tomato can one-third with water, tip
this in too, then bubble for 5 mins until the
sauce has thickened a little. Stir in threequarters
of the spinach leaves, a handful at a
time, then warm through for a few mins.
Heat the chapatis in the microwave,
following the pack instructions. Serve the
curry spooned into the warm chapatis, with
the remaining spinach and a dollop of Yellow
yogurt if you like (recipe below).