Korma Butternut Squash and Sweet Potato Wrap

Method

Step one

Heat oil in a large saucepan, gently cook onions for 10 minutes then add peppers, sweet potatoes, and butternut squash.

Step two

Cook for a further 10 minutes then add the drained chickpeas and pour over the Sharwood’s Korma Curry Cooking Sauce simmer for 20 minutes or until vegetables are tender, then finish with fresh coriander.

Step three

Place the wraps on a board and cover each one with a layer of spinach leaves, leaving a gap of about 5cm/2in at the top and bottom of the wrap. Add the curry filling.

Step four

Fold the top and bottom of each wrap inwards to cover most of the filling and then roll up tightly.

Step five

You can serve them as they are, or you can sear the wrap in a griddle pan.