About the Recipe
2 tbsp oil
2 onions, chopped
3 garlic cloves, sliced
Thumb-sized piece of fresh root ginger, finely chopped
3 tbsp medium curry paste, or Balti curry paste
1 tbsp tomato purée
3 large potato’s
1 tin chopped tomatoes
1 chicken stock pot or 2 chicken stock cubes (or veg stock)
200 g baby spinach leaves (2 big handfuls), finely chopped
140g wholemeal flour
140g plain flour, plus extra for dusting
1 tsp salt
2 tbsp olive oil, plus extra for greasing
180ml hot water or as needed
1 cucumber, deseeded and grated
1 red onion, finely chopped
A handful of fresh coriander, finely chopped
1 large tub of natural yoghurt
Heat the oil in a large saucepan and gently sweat the onions, garlic and ginger – be
careful not to let the onions burn!
After 5-7 minutes – when the onions are soft – add the curry paste and the potato
and stir for a couple of minutes.
Add the tin of tomatoes, the stock, the tomato puree and ½ empty tomato tin full of
water, bring to a simmer and cook with the lid on for 10 minutes.
In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the
olive oil and enough water to make a soft dough that is elastic but not sticky.
Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Divide
into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest
for a few mins.
Heat a frying pan over medium heat until hot, and grease lightly. On a lightly
floured surface, use a floured rolling pin to roll out the balls of dough until very thin
like a tortilla.
When the pan starts smoking, put a chapati on it. Cook until the underside has
brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate
and keep warm while you cook the rest of the chapatis.
Mix all the ingredients together in a large bowl