Recipe

Curry Potato Wraps

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Curry Potato Wraps

Tortilla wraps filled with curried potatoes. Served with minted yoghurt & fresh coriander.




Ingredients to serve 2

  • 1/2 x onion - peel and slice finely
  • 1 tbsp x curry powder
  • 1/2 tin x chopped tomatoes
  • 2 x potatoes – peel and dice (1cm)
  • 2 tbsp x chutney
  • 2 tbsp x natural yoghurt
  • 1/2 tsp x mint sauce
  • 4 x plain tortillas
  • 5g x fresh coriander – chop coarsely
  • vegetable oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x onion - peel and slice finely
  • 2 tbsp x curry powder
  • 1 tin x chopped tomatoes
  • 4 x potatoes – peel and dice (1cm)
  • 4 tbsp x chutney
  • 4 tbsp x natural yoghurt
  • 1 tsp x mint sauce
  • 8 x plain tortillas
  • 10g x fresh coriander – chop coarsely
  • vegetable oil, salt & pepper (from your pantry)

Method

Step 1

Heat a few glugs of vegetable oil in a large saucepan on medium to high. Sauté the onion for about 5 or 6 minutes until golden and translucent. Stir in the curry powder, cook for 30 seconds, then add the tomatoes and season to taste. Turn down the heat and allow to simmer for 15 minutes.

Step 2

Bring a large sauce of lightly salted water to the boil. Add the potatoes and cook for 6 to 8 minutes until just tender. Remove from the stove and drain. Add the potatoes and chutney to the tomato sauce and heat through.

Step 3

Mix together the yogurt and mint sauce.

Step 4

Just before serving, heat the tortillas for about 20 seconds on each side in a hot, dry frying plan.

Step 5

To serve, spoon a portion of the curried potatoes onto a tortilla, drizzle with the minted yogurt relish and scatter with coriander. Roll up and eat