Sugar Snap Pea and Potato Curry

By Anna Redmayne-Porter

Ingredients - serves 4

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• 340g Butter chicken sauce (no chicken, all vegan)

• 200g Sugar snap peas

• 300g Spinach

• 1.5 kg potato

• 200ml coconut milk

• Coconut yogurt and cashew nuts to serve

Method

• Peel and cut potato into small chunks then boil until cooked

• Wilt the spinach and cook sugar snap peas according to packet instruction

• Mix spinach, peas, potato, curry sauce and milk in pan until all hot

• Serve with cashew nuts and coconut yogurt