~ Sanam Khan ~
08-03-2011, 04:26 PM
http://i37.tinypic.com/wiq9zk.jpg
INGREDIENTS:
* 300g sweet potatoes , peeled and roughly cubed
* 400g can peeled plum tomatoes
* 400g can chickpeas , drained
* ½ tsp dried chilli flakes
* 2 tbsp mild curry paste
* 100g baby spinach leaves
* 2 tbsp chopped fresh coriander
* 4 plain chapattis (Indian flatbreads)
* 4 tbsp fat-free Greek yogurt
METHOD:
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. 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. 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.
INGREDIENTS:
* 300g sweet potatoes , peeled and roughly cubed
* 400g can peeled plum tomatoes
* 400g can chickpeas , drained
* ½ tsp dried chilli flakes
* 2 tbsp mild curry paste
* 100g baby spinach leaves
* 2 tbsp chopped fresh coriander
* 4 plain chapattis (Indian flatbreads)
* 4 tbsp fat-free Greek yogurt
METHOD:
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. 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. 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.