Veggie Thai Red Curry


Serves 4


3 tbsp Thai red curry paste
1 x 400g tin chickpeas (save the water for a vegan cake baking session if you like!)
200g frozen courgette slices
100g frozen red peppers
100g frozen peas
100g frozen butternut squash cubes
50g frozen kale
200g Nush Natural Almond Yog
1 vegetable stock cube
200ml water


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 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.