for 4 people

Onions

2 tbsp	olive oil
500 g	red onions, halved, cut into thin strips
1	garlic clove, squeezed
1 cm	ginger, finely grated
½ tsp	sugar
¼ tsp	ground cardamom
¼ tsp	chilli flakes
¼ tsp	curry powder
¾ tsp	salt
2 tbsp	water
1 tbsp	tamarind paste

Squash

	olive oil for frying
400 g	squash
½ tsp	salt
a little	pepper

Wrap

4	wheat tortillas
180 g	plain yoghurt
50 g	baby spinach

How it's done

Onions

Heat the oil in a pan. Add the onions and all the other ingredients up to and including the salt, cook for approx. 30 mins., stirring occasionally. Add the water and tamarind paste, mix.

Squash

Heat a dash of oil in a non-stick frying pan. Fry the squash in batches for approx. 2 mins. on each side. Remove from the oven, season.

Wrap

Spread the yoghurt over the tortillas. Top with the onions, squash and spinach, fold the tortillas.

To fry

Fry one tortilla in the same pan for approx. 2 mins., turn, fry for a further 2 mins. Repeat the process with the other tortillas.

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