Preparation time: 30 mins
Cooking time: 30 mins
Dietary guidance: v
1 onion chopped
2 cloves garlic crushed
2 tblsp freshly grated root ginger
2 red or green chillis chopped
2 tsp Madras curry powder (Sainsbury's have a good one)
600ml/1pt vegetable stock
400g can chopped tomatoes
400g chickpeas, drained and rinsed
340g/12oz potatoes (baby new or old ones chopped)
6 tblsp Greek yoghurt
225g/8oz SR flour
2 tblsp chopped fresh coriander
225g/8oz baby leaf spinach
1 egg lightly beaten
1. Heat oil in pan and sauté the onion for 5 minutes until softened and slightly golden. Stir in the garlic, ginger and the chilli and continue to cook for 1 minute. Add the curry powder, stock, tomatoes and potatoes, cover and simmer for 15-20 minutes or until the potatoes are tender but still holding their shape. (To speed things up potatoes can be par boiled until tender, drained and then added)
2. Heat a large non-stick frying pan to make flat breads. Mix 4 tblsp of yoghurt and enough warm water to make 12ml/4floz, then stir in the beaten egg. Put the flour into a bowl with 1/2tsp of salt. Make a well in the centre and add the yoghurt mixture, the remaining chilli and coriander. Quickly mix to a soft but not sticky dough.
3. Turn the dough out onto a lightly floured work surface; knead gently for about 30 seconds until smooth. Divide into 4 portions, then using a rolling pin, roll out each piece to an oval shape about 5mm/1/4inch thick. Add a thin film of oil to the heated pan and cook the flat breads on each side until cooked through and lightly golden. Wrap in a clean tea towel to keep warm and repeat until you have four in total.
4. Add the chickpeas and the spinach to the curry and cook for another few minutes until heated through, stirring occasionally. Stir in the remaining yoghurt until just warmed through. To serve spread the warm flat breads with butter. Divide the curry into warmed bowls set on plates with the buttered flat breads on the side.