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