Mumbai potato wraps with minted yogurt relish
- Preparation and cooking time
- Prep: -
- Serves 4
This help-yourself veggie supper is full of fresh flavours and low-fat too
- STEP 1
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.
- STEP 2
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.
- STEP 3
Meanwhile, mix together the yogurt and mint sauce, and warm the chapattis following pack instructions.
- STEP 4
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.