Sugar snap pea and potato curry

Ingredients - Serves 4

• 200g Sugar snap peas

• 300g Butter chicken sauce (no chicken, all vegan) - I used Jeyels

• 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