Step 1.
Spray SC insert with oil and sear snags and set aside (my SC has a searing function) use a pan if needed.
Step 2.
Add all the vegetables (reserving the peas and beans) and fry for 3 mins. Then add the curry paste and mix into the vegies and fry for 2 mins or until fragrant.
Step 3.
Add the snags back to SC then add the stock and mix it in. Cook on low for 4-5 hours
Step 4.
Remove snags 1 hour before serving and cut each snag into 4 (you can leave whole if you like) Then add them back into your SC along with the Peas and Beans.
Serve with some crusty bread or Naan
I served mine topped with greek yoghurt and parsley
Thicken with corn flour if you want too.
*NOTE you could leave out the potato and serve on mash or rice but i like the potato in this as it takes on the curry flavor and helps to thicken sauce