Number of servings: 4
Cost per serving: R24
Meal Total: R97
Ingredient List (Potato Filling):
2 tablespoons oil
1 onion, finely diced
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
4 curry leaves
1/2 teaspoon ground turmeric
1/2 teaspoon chilli flakes
1/4 teaspoon ground coriander
1 teaspoon garlic, finely grated
1 teaspoon salt
3 medium potatoes, diced into small pieces
1 cup of water
1 cup peas
5 grams coriander leaves, finely chopped
80 grams spinach
4 multi-seed wraps
Ingredient List (Sweet Yoghurt Dressing):
3 tablespoons yoghurt
1 teaspoon sugar
Ingredient List (Coriander Chutney):
1 cup coriander leaves
1/4 cup mint
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon garlic
1 teaspoon ginger
1 green chilli
Method (Potato Filling):
Step 1: Add oil to a small to medium sized pot. Place on a medium heat.
Step 2: Add onion, mustard seeds, cumin seeds and curry leaves and sauté till onions are soft.
Step 3: Add ground spices, chilli flakes, garlic and salt and cook for 30 seconds.
Step 4: Add potatoes with water and cook till potatoes are soft.
Step 5: Add peas and coriander and cook for another 7 to 10 minutes on a low to medium heat.
Method (Sweet Yoghurt Dressing):
Step 1: In a bowl add yoghurt and sugar and mix. Set aside.
Method (Coriander Chutney):
Step 1: Blend together all the ingredients until smooth.
Step 1: Lightly toast the wrap in a pan.
Step 2: Add a handful of spinach leaves, followed by potato filling.
Step 3: Drizzle over some of the yoghurt dressing and coriander chutney.