Dosa with potatoes and chickpeas in curry sauce

Ingredients:

• 4 baked pancakes with a diameter of 30 cm.
• 3 tablespoons extra-virgin olive oil
• 1 tbsp Madras curry powder
• 1 sweet onion, chopped
• 1 jalapeño, seeded and chopped
• 4 plum tomatoes, chopped
• 2 large Yukon Gold potatoes, peeled and diced
• 280 g spinach (about 8 cups)
• 1 can (425 g) canned chickpeas, rinsed
• 0.5 cup fresh cilantro, chopped + extra for serving
• Lime wedges and mango chutney, to serve

Preparation:

1. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the curry powder and cook, stirring, until the spices are toasted, about 30 seconds. Add the onion and jalapeño and cook, stirring, until the onion softens, about 5 minutes. Add the tomatoes, 1 teaspoon of salt, and a few grinds of black pepper. Cook until the tomatoes have softened and most of the liquid has evaporated, about 8 minutes.
2. Reduce heat to medium. Add potatoes and 1 cup water. Cover and simmer until potatoes are tender but not falling apart, about 15 minutes.
3. Add the spinach, chickpeas, and cilantro and cook until the spinach is wilted and the chickpeas are heated through, about 5 minutes. Fold the pancakes in half and top with the potato mixture; fold the sides in to enclose the filling. Serve with lime wedges and chutney, and garnish with more cilantro.