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Spicy vegetable chapati wraps

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

  • Prep: 10 mins
    Cook: 20 mins
    Ready in 20-30 minutes
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 289
  • Carbohydrates 54
  • Saturated Fat 0
  • Sugar 8
  • Protein 12
  • Fat 5
  • Fibre 5
  • Salt 1.08

Nutrition per serving

  • Calories 289
  • Carbohydrates 54
  • Saturated Fat 0
  • Sugar 8
  • Protein 12
  • Fat 5
  • Fibre 5
  • Salt 1.08

Ingredients

  • 300g sweet potatoes, peeled and roughly cubed
  • 400g can peeled plum tomatoes
  • 400g can chickpeas, drained
  • ½ tsp dried chilli flakes
  • 2 tbsp mild curry paste
  • 100g baby spinach leaves
  • 2 tbsp chopped, fresh coriander
  • 4 plain chapatis (Indian flatbreads)
  • 4 tbsp fat-free Greek 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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