Spicy vegetable chapati wraps

Spicy vegetable chapati wraps

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(46 ratings)

Prep: 10 mins Cook: 20 mins Ready in 20-30 minutes

Easy

Serves 2

A delicious and healthy vegetarian low-fat alternative to a curry, which can be deceivingly high in fat

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition:

  • kcal289
  • fat5g
  • saturates0g
  • carbs54g
  • sugars8g
  • fibre5g
  • protein12g
  • salt1.08g
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Ingredients

  • 150g sweet potato, peeled and roughly cubed
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 200g can peeled plum tomatoes
  • 200g can chickpeas, drained
  • ½ tsp dried chilli flakes
  • 1 tbsp mild curry paste
  • 50g baby spinach leaves
  • 1 tbsp chopped, fresh coriander
  • 2 plain chapatis (Indian flatbreads)
  • 2 tbsp fat-free Greek or natural yogurt

Method

  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.

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Comments, questions and tips

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katherineapril
17th Mar, 2012
5.05
This is a really beautiful, refreshing meal!
buzzy212
2nd Jan, 2012
5.05
Lovely!! Quick, healthy, filling and yummy! Added some leftover roast chicken at the same time as the sweet potato and was gorgeous..leftovers wrapped up with salad for lunch tomorrow too :)
donnawilkes
17th Oct, 2011
Love this its cheap and easy to make
loopylaur
28th Sep, 2011
4.05
loved this recipe but i used a hotter curry paste for a extra kick and used tortilla wraps instead and low fat greek yogurt :)
rsmiling2812
5th Jul, 2011
Made this last night. Was really nice. I added mushrooms and peppers. Didn't have spinach. And used jalfrezi paste. Ate with mango chutney and yoghurt which really compliments the dish
snenny
2nd Jul, 2011
5.05
Supurb - I used butternut squash instead of chickpeas, as I had some left over. Also great the next day, even cold! It would be a sin to enjoy it without a little mango chutney though ;)
slinkystardust
7th Apr, 2011
5.05
Fantastic recipe! One that we keep going back to over and over again.
hayleyjj
6th Apr, 2011
5.05
This is EXCELLENT! I made it as instructed the first time, then the second time I added mango chutney to the wraps instead of yoghurt and also fried some pannir cheese - yum!
jessicawi
9th Feb, 2011
5.05
delicious! so easy to make and very adaptable. think of it like an Indian rissotto and chuck in what ever you have extras of!
emmaharris
3rd Feb, 2011
Made this for the first time last week and it was awesome. Really quick and easy and ideal for a friday night healthy curry alternative. I also added an onion and diced chicken breast. Will be making this again!

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