Mushy Pea Curry

  • 10MINS
  • 30MINS
  • 382KCAL

This Mushy Pea Curry is an amazing, slimming-friendly substitute for chip shop curry – perfect if you’re counting calories or following a plan like Weight Watchers!

Easy Peasy Mushy Pea Curry pinchofnom.com
4

NutritionPer Serving

  • Calories382
  • Carbs47g
  • Protein42g
  • Fat3g
  • Saturates0.3g
  • Sugars12g

Mushy Pea Curry_034_Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

This Mushy Pea Curry is sooooo good that you’ll never need to be tempted by the chip shop version again!

We’ve got loads of Fakeaway recipes to keep you on track – why not take a look?

What diets is this Mushy Pea Curry suitable for?

This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions;

  • Stock cubes

You could also enjoy this Mushy Pea Curry if you’re dairy free.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Mushy Pea Curry?

  • You need to count 6 Points per portion of this Mushy Pea Curry recipe if you’re on WW Green. 
  • You need to count 4 Points per portion of this Mushy Pea Curry recipe if you’re on WW Blue.
  • You need to count 4 Points per portion of this Mushy Pea Curry recipe if you’re on WW Purple.

A takeaway version of this curry could set you back anything up to 34 Points…YIKES!!!!

Do you need any special ingredients to make Mushy Pea Curry?

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This recipes uses loads of store cupboard ingredients – you’ll probably have everything you need already! If you don’t, you can easily pick them up from any supermarket.

We use chicken breast in our curry, but you could just as easily use pork, prawns or just veg if you prefer.

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You’ll need a stick blender or food processor to blitz up the sauce for this recipe and make it silky smooth. You can generally pick these up from large supermarkets, or on Amazon.

How many calories are in this Mushy Pea Curry?

There are 382 calories in each portion of our slimming friendly Mushy Pea Curry. This means it falls into our Everyday Light recipe category.

This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Sauté the onions, garlic and mushrooms in a few sprays of low calorie cooking spray in a saucepan on a moderate heat.

Step 2

Add the tinned ingredients, stock cubes, curry powder, chilli powder and Sukrin/honey bring to the boil and then simmer for 20 minutes.

Step 2 pinchofnom.com

Step 3

While this is cooking sauté the diced meat and all the extra veg in a frying pan.

Step 3 pinchofnom.com

Step 4

After 20 minutes remove the curry from the heat and blend until smooth in a food processor.

Step 4 pinchofnom.com

Step 5

When smooth add to the pan with the meat and veg and simmer for another 10 minutes.

Step 6

Season to taste with your choice of accompaniment!

Mushy Pea Curry_034_Pinch of Nom Slimming RecipesWhat should you should serve with Mushy Pea Curry?

Any of the following go really well with Mushy Pea Curry. It’s one of those dishes that goes with pretty much anything. It’s so hearty it can of course be eaten on its own!

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Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.

Can you cook this Mushy Pea Curry another way?

This recipe is really quick and simple to make using the method below. It isn’t really suitable to be cooked in another way.

How do you know when this Mushy Pea Curry is cooked?

You should cook this curry until the chicken is cooked through and the juices run clear. The sauce should be thick and rich.

This should take approx 30 minutes on the hob.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep this Mushy Pea Curry in the fridge?

Once you’ve served it, ideally you should eat this dish within 4 hours.

If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of this curry in the fridge for approximately 3 days or so.

Can I freeze this Mushy Pea Curry?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat this Mushy Pea Curry?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

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Mushy Pea Curry

This Mushy Pea Curry is an amazing, slimming-friendly substitute for chip shop curry – perfect if you’re counting calories or following a plan like Weight Watchers!
  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • KCals 382
  • Carbs 47G
WW Points
  • 6 Green
  • 4 Blue
  • 4 Purple

Ingredients

  • 2 tins Mushy Peas
  • 1 tin Chopped Tomatoes
  • 1 tin Baked Beans
  • 1 Onion diced
  • 6-8 Button Mushrooms
  • 500 g Chicken Breast Diced - you can also use diced pork
  • 2 tsp Curry Powder
  • 1 tsp Chilli Powder
  • 1 clove Garlic crushed
  • 2 Chicken Stock Cubes
  • 1 tbsp Granulated Sweetener or 1tsp Honey
  • Vegetables we used cauliflower, broccoli, carrots, green beans and some extra mushrooms
  • Seasoning to Taste
  • Low Calorie Cooking Spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Sauté the onions, garlic and mushrooms in a few sprays of low calorie cooking spray in a saucepan on a moderate heat.
  2. Add the tinned ingredients, stock cubes, curry powder, chilli powder and Sukrin/honey bring to the boil and then simmer for 20 minutes.
  3. While this is cooking sauté the diced meat and all the extra veg in a frying pan.
  4. After 20 minutes remove the curry from the heat and blend until smooth in a food processor.
  5. When smooth add to the pan with the meat and veg and simmer for another 10 minutes.
  6. Season to taste with your choice of accompaniment!

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22 comments

See what others have to say

lisa holt-jonesSunday 3rd March 2019

What size tin of tomatoes please? Thanks! I’m in Canada & all the chopped tom tins are BIG! at 796ml

Reply

Emma Jane McKinneySunday 17th February 2019

What size tins of mushy peas are required?

Reply

CherieSaturday 8th September 2018

How long does it take in a slow cooker please.

Reply

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