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