Spicy-vegetable chapatti wraps

Curry can be deceivingly high in fat - this version is packed with flavour and has only 7 g fat per serving.

Ingredients

Instructions

1. Cook the sweet potatoes in salted boiling water for
   10-12 minutes until tender.
2. Meanwhile, put the tomatoes, chickpeas, chilli flakes and curry paste in another pan and simmer gently for about
   5 minutes, stirring all the time.
3. Heat grill to high. 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.
4. Sprinkle the chapattis with a little water and grill
   20-30 seconds each side. Spoon on the vegetable filling, top with yogurt and fold in half to serve.

Nutrition

BBC Good Food: Low-fat Feasts