Spicy vegetable chapati wraps

• sweet potato↗150g g

  peeled and roughly cubed

• can peeled plum tomatoes↗200g g
• can chickpeas↗200g g

  drained

• dried chilli flakes↗½ tsp tsp
• mild curry paste↗1 tbsp tbsp
• baby spinach↗50g g

  leaves

• chopped, fresh coriander1 tbsp tbsp
• plain chapatis↗2

  (Indian flatbreads)

• fat-free Greek or natural yogurt↗2 tbsp tbsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.