Spicy vegetable chapati wraps

Spicy vegetable chapati wraps

  • 1
  • 2
  • 3
  • 4
  • 5
(55 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
tan_tan
23rd Mar, 2009
3.05
I of course meant GOOD recipe...not goos...lol
tan_tan
23rd Mar, 2009
3.05
Goos recipe but I hate ready made curry paste, its much better to make your own curry paste using the following ingredients 1 1/4 tablespoons coriander seeds, dry-roasted and ground 1/2 tablespoon cumin seed, dry roasted and ground 1/2 teaspoon brown mustard seeds 1/4 teaspoon cracked black peppercorns 1/2 teaspoon chili powder 1/2 teaspoon ground turmeric 1 crushed garlic clove 1 teaspoon grated fresh ginger 1 1/2-2 tablespoons white vinegar Much much better :)
heathereaton
16th Jan, 2009
5.05
Really tasty, great to make extra and store in the fridge to re-heat for the following night!
theedda
23rd Oct, 2008
5.05
Tasty, cheap, filling, veggie, AND low-fat. What's going on?! This meal is amazing!
maddieson
19th Jul, 2008
Very tasty! Foolishly I overcoooked the sweet potato so a bit mushy, but great all the same
paulmoran
6th Jul, 2008
5.05
A great, quick, easy and very tasty meal for the whole family!
schristen
3rd Jun, 2008
3.05
Wasn't really my thing.
delsh21
6th May, 2008
So yummy and easy. I added some chicken breast as well. Will definitely make this again.
clundy
2nd Apr, 2008
I have been making this since it was printed in the Good Food magazine in 2002 and it is still delicious.
katja_m
3rd Feb, 2008
5.05
Tastes excellent and pretty much foolproof as well!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?