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Now I am all about losing weight at present...was a chef but had an accident and broke my neck. Since I have been home (and inactive - shoved on way over 16 pounds in weight) these last 10 months.
Many may think that to even THINK about eating curry (or derivations) this weather is unheard of...but it is actually quite a nice meal easpecially when couple with BBQ food.
Some time ago I devised a wrap which could be eaten hot or cold.
At only 289 kcal, protein 12g, carbohydrate 54g, fat 5 g, saturated fat 0g, fibre 5g, salt 1.08 g
SERVES 4 PERSONS
You can use your own variation of veg but here is mine...
CHAPPATI
Ingredients
* 325g Fine wholemeal flour
* 1 tbs oil
* 250ml Water
* Handful Flour for dusting
METHOD
Mix flour and oil in a bowl and rub lightly. Add water gradually whilst kneading until a soft dough is formed. Cover the bowl and leave for 10 minutes.
Divide the dough up into 12 to 14 small portions.
Lightly flour your working surface and dust one portion at a time, roll it with a rolling pin on the work surface, using more flour as necessary to prevent it sticking
Once you have rolled out all the disks, heat a frying pan and place the rolled chapati in the pan. Cook one side for 20 to 30 seconds, turn it over and then cook the other side.
These can be stored on a plate and covered with a kitchen towel until you are ready to eat them, If they get too cold, you can heat up quickly in the microwave for a few seconds.
FILLING
Small sweet potato
8 cherry tomato
small can chick peas
1 tsp mild/medium curry paste
500g spinach
1/2 tsp corinader
1. Cook the sweet potatoes in a pan of boiling water for 10-12 minutes until tender. Meanwhile, put the tomatoes, chickpeas, and curry paste in another pan and simmer gently for about 5 minutes.
2. 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.
3. 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.






