1. Cook the sweet potatoes in a pan of boiling water for 10-12 minutes until tender. 2. Meanwhile, put the tomatoes, chickpeas, chili flakes and curry paste in another pan and simmer gently for about 5 minutes. 3. Preheat the grill. 4. Drain the sweet potatoes and add to the tomato mixture. 5. Stir in the spinach and cook for a minute until just starting to wilt. 6. Stir in the coriander, season to taste and keep warm. 7. Sprinkle the chapatis with a little water and grill for 20-30 seconds each side. 8. Spoon on the filling, top with yogurt and fold in half to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
