Photo of Indian dosa with potato and spinach curry by WW

Indian dosa with potato and spinach curry

12
11
9
SmartPoints® value per serving
Total Time
55 min
Prep
30 min
Cook
25 min
Serves
4
Difficulty
Moderate
A curry is the perfect choice for dinner on a chilly night. Warmth from the spices are tamed with the yoghurt and made sweet with the chutney.

Ingredients

Chutney, mango

160 g, (160g)

chapatti flat bread

140 g

canola oil

1 tbs, or sunflower oil

red onion

2 medium, thinly sliced

garlic

1 clove(s), crushed

fresh ginger

1 tsp, finely grated

mustard seeds

1 tsp, (brown)

ground turmeric

1 tsp

potato

400 g, cut into 1cm pieces

vegetable stock

1 cup(s), (250ml)

chickpeas, canned, rinsed, drained

1 can(s), 400g size can, (1 x 400g can)

baby spinach leaves

2 cup(s), (60g)

fresh coriander

¼ cup(s), leaves

oil spray

1 x 3 second spray(s)

low-fat natural yoghurt

60 g

Instructions

  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, mustard seeds and turmeric and cook for 30 seconds or until fragrant.
  2. Add potatoes, stock and chickpeas and bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until potatoes are just tender. Add spinach and cook for 2 minutes or until just wilted.
  3. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook chapatti, in batches, for 30 seconds each side or until warmed. Place chapatti on serving plates. Top with potato mixture and fold to enclose filling. Top with yoghurt and coriander and serve with chutney.

Notes

TIP: Avoid over-cooking the potatoes or they may break down and become mushy.

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