Spiced Indian potato wraps
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 3
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Showing items 1 to 3 of 6
- 4 sweet potatoescut into chunky wedges
- 1 red chillifinely chopped
- 2 tbsp olive oil
- 2 tsp cumin seeds
- 1 tbsp garam masala
- 1 red onionthinly sliced
- juice 1 lime
- 2 tsp sugar
- 6-9 chapatis
- 150ml natural yogurt
- large bunch coriander
Nutrition: per serving
- kcal445
- fat15g
- saturates3g
- carbs68g
- sugars20g
- fibre4g
- protein13g
- salt0.81glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with chilli, 1 tsp oil, cumin seeds, garam masala and plenty of seasoning on a roasting tray. Roast for 25-35 mins, turning wedges halfway, until tender and golden.
step 2
Meanwhile fry onion in remaining oil for a few mins until partly softened, stir in the lime juice and sugar with some seasoning, then turn off the heat.
step 3
Warm chapatis following pack instructions, then assemble by adding a couple of wedges of sweet potato to each, followed by a scattering of onions, a dollop of yogurt and a small handful of coriander leaves. Roll up and eat.
