Method

Heat a large pan and add the Thai paste, cook for two minutes.

Add the frozen courgette, peppers and butternut squash cubes and stir well, cook for ten minutes, stirring often.

Next, tip in the chickpeas, Nush Natural Almond M.lk Spread, stock cube and water before bringing to the boil and leaving to simmer for 10 minutes.

Add the frozen peas and kale and cook for a final five minutes.

Serve with brown rice and enjoy.