Mumbai potato wraps with minted yogurt relish

• sunflower oil↗2 tsp tsp
• onion↗1

  sliced

• medium curry powder↗2 tbsp tbsp
• can chopped tomato400g g
• potato↗750g g

  diced

• spiced mango chutney↗2 tbsp tbsp

  plus extra to serve

• low-fat natural yogurt↗100g g
• mint↗1 tsp tsp

  sauce from a jar

• small plain chapatis↗8
• coriander

  sprigs, to serve

Step-by-step instructions

1. 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.

2. 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.

3. 3

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

4. 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.