Mumbai potato wraps with minted yogurt relish

Curry only

Serves 4 Prep 10-15 mins Cook 35 mins

2 tsp sunflower oil

1 onion, sliced

2 tbsp medium curry powder

400g can chopped tomatoes

750g potatoes, diced

2 tbsp spiced mango chutney, plus

extra to serve

100g low-fat natural yogurt

1 tsp mint sauce from a jar

8 plain chapatis coriander sprigs, to serve

1 Heat the oil in a saucepan and fry the onion for 6-8 mins. Stir in 1½ tbsp of the curry powder, cook for 30 secs, then add the tomatoes and seasoning. Simmer, uncovered, for 15 mins.

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 with the mango chutney. Heat through.

3 Meanwhile, mix together the yogurt and mint sauce, and warm the chapatis following pack instructions.

4 To serve, spoon some of the potatoes onto a chapati 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.

PER SERVING 230 kcals, fat 4g, saturates 1g, carbs 45g, sugars 10g, fibre 6g, protein 8g, salt 0.6g