Spiced Indian potato wraps

Ingreadient:

• 4 sweet potatoes, cut into chunky wedges
• 1 red chilli, finely chopped
• 2 tbsp olive oil
• 2 tsp cumin seeds
• 1 tbsp garam masala
• 1 red onion, thinly sliced
• juice 1 lime
• 2 tsp sugar
• 6-9 chapatis
• 150ml natural yogurt
• large bunch coriander

Direction

1. Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with chilli, 1 tsp oil, cumin seeds, garam masala and plenty of seasoning on a roasting tray. Roast for 25-35 mins, turning wedges halfway, until tender and golden.
2. Meanwhile fry onion in remaining oil for a few mins until partly softened, stir in the lime juice and sugar with some seasoning, then turn off the heat.
3. Warm chapatis following pack instructions, then assemble by adding a couple of wedges of sweet potato to each, followed by a scattering of onions, a dollop of yogurt and a small handful of coriander leaves. Roll up and eat.