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 chapattis (Indian flatbreads)
- 4 tbsp fat-free Greek yogurt
METHOD:
- 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.
- 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.
- 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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