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Photo of Indian dosa with potato and spinach curry by WW

Indian dosa with potato and spinach curry

Total Time
55 min
30 min
25 min
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.


Mango chutney

160 g, (160g)

Chapati flat bread

140 g

Canola oil

1 tbs, or sunflower oil

Red onion

2 medium, thinly sliced


1 clove(s), crushed

Fresh ginger

1 tsp, finely grated

Mustard seeds

1 tsp, (brown)

Ground turmeric

1 tsp


400 g, cut into 1cm pieces

Vegetable stock

1 cup(s), (250ml)

Canned chickpeas, rinsed and drained

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

Baby spinach

2 cup(s), (60g)

Fresh coriander

¼ cup(s), leaves

Oil spray

1 x 3 second spray(s)

Plain or natural yoghurt, low-fat, no added sugar

60 g


  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.


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