Indian spiced greens
This recipe suits any greens you have to hand – from shredded kale to brussels sprouts. For the less adventurous, less chilli can be used
Mumbai potato wraps with minted yogurt relish
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 tsp sunflower oil
- 1 onion, sliced
- 2 tbsp medium curry powder
- 400g can chopped tomato
- 750g potato, diced
- 2 tbsp spiced mango chutney, plus extra to serve
- 100g low-fat natural yogurt
- 1 tsp mint sauce from a jar
- 8 small plain chapatis
- coriander sprigs, to serve
Method
- 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.
