This help-yourself veggie supper is full of fresh flavours and low-fat too Nutrition per serving(230k calories, protein 8.0g, carbohydrate 45.0g, fat 4.0g, saturated fat 1.0g, fibre 6.0g, salt 0.57g)
Ingredients(Serves 4)
sunflower oil
1 onion, sliced
medium curry powder
400 g can chopped tomatoes
750 g potatoes, diced
spiced mango chutney, plus extra to serve
100 g low-fat natural yogurt
mint sauce from a jar
8 plain chapatis
coriander sprigs, to serve
Method
Heat the sunflower oil in a large saucepan and fry the onion for 6-8 mins until golden and soft. Stir in 1Ω tbsp curry powder, cook for 30 secs, then add the tomatoes and seasoning. Simmer, uncovered, for 15 mins.
Meanwhile, add the potatoes and Ω 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.
Meanwhile, mix together the yogurt and mint sauce, and warm the chapatis following pack instructions.
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.