Sugar Snap Pea and Potato Curry
By Anna Redmayne-Porter
Ingredients - serves 4
-
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