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Spicy vegetable chapati wraps

Spicy vegetable chapati wraps

Rating: 4 out of 5.56 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Healthy
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal289
fat5g
saturates0g
carbs54g
sugars8g
fibre5g
protein12g
low insalt1.08g
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Ingredients

  • 150g sweet potato , peeled and roughly cubed
  • 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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, October 2002

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Overall rating

Rating: 4 out of 5.56 ratings

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