- 2 tsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp medium curry powder
- 400g can chopped tomato
- 750g potato, diced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tbsp spiced mango chutney, plus extra to serve
- 100g low-fat natural yogurt
- 1 tsp mint sauce from a jar
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 8 small plain chapatis
- coriander sprigs, to serve
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.