Spicy Vegetable Chapati Wraps - cooking recipe

Ingredients

300 g sweet potatoes, peeled and roughly cubed
400 g peeled plum tomatoes
400 g chickpeas, drained
1/2 teaspoon dried chili pepper flakes
2 tablespoons mild curry paste
100 g baby spinach leaves
1 tablespoon chopped fresh coriander
4 chapati (Indian flatbreads)
4 tablespoons fat free Greek yogurt

Preparation

Cook the sweet potatoes in a pan of boiling water for 10-12 minutes until tender.
Meanwhile, put the tomatoes, chickpeas, chili flakes and curry paste in another pan and simmer gently for about 5 minutes.
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.
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.