Spiced Indian potato wraps

• sweet potatoes↗4

  cut into chunky wedges

• red chilli↗1

  finely chopped

• olive oil↗2 tbsp tbsp
• cumin seeds↗2 tsp tsp
• garam masala↗1 tbsp tbsp
• red onion↗1

  thinly sliced

• juice 1 lime
• sugar↗2 tsp tsp
• 6-9 chapatis
• natural yogurt↗150ml ml
• large bunch coriander

Step-by-step instructions

1. 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.

2. 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.

3. 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.