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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	300		peeled cubed sweet	-	-	-	-
plum tomato	400		peeled	89.0	0.0	19.8	0.5
chickpea	400		drained	453373.3133	75502.2489	24551.7241	7244.3778
chili pepper flake	1/2	teaspoon		89.0	0.0	19.8	0.5
curry paste	2	tablespoons	mild	89.0	0.0	19.8	0.5
baby spinach leaf	100	g		89.0	0.0	19.8	0.5
coriander	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
chapati	4			-	-	-	-
greek yogurt	4	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.