• 4servings
  • 35minutes
  • 230calories

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Nutrition Info . . .

VitaminsB3, C, E, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tsp sunflower oil

  2. 1 onion , sliced

  3. 2 tbsp medium curry powder

  4. 400g can chopped tomatoes

  5. 750g potatoes , diced

  6. 2 tbsp spiced mango chutney , plus extra to serve

  7. 100g low-fat natural yogurt

  8. 1 tsp mint sauce from a jar

  9. 8 plain chapatis

  10. coriander sprigs, to serve

Instructions Jump to Ingredients ↑

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

  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.


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