Image courtesy @good food
Full of fresh flavours this a cheap and affordable lunch that uses up leftovers. This is a quick and easy healthy wrap can be adapted for vegan or meat diet.
Do you want something to eat that has a low carbon foot print and fat content. Great for fitness and food lovers alike on a suppose on a carb diet.
2 tbsp medium curry powder
2 tbsp spiced mango chutney, plus extra to serve
8 small plain chapatis
coriander sprigs, to serve
Firstly you need to heat up the rapeseed oil in a medium/ large saucepan and fry the diced onion for 6-8 minutes on a medium heat. Stir in 1½ tbsp curry powder (you can add any spices in the mixture or even a Balti curry paste), cook for 30 secs, then add the tomatoes and seasoning. Simmer, uncovered, for 15 mins.
Next, add the potatoes and ½ tbsp curry powder to a pan of boiling salted water. Cook for 6-8 mins until they are soft, but not too soft. Drain, reserving 100ml of the liquid. Add the drained potatoes and reserved liquid to the tomato sauce along with the mango chutney. Heat through.
Whilst you are waiting for it to heat through, mix together the yogurt and mint sauce, and heat up the chapattis following pack instructions.
To serve, spoon some of the potatoes onto a chapatti and top with a few sprigs of coriander. Drizzle with the minted yogurt relish, then roll up and eat.