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!

Mushy Pea Curry | Slimming & Weight Watchers Friendly

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 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?

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.

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, and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Mushy Pea Curry?

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

Our version of this Mushy Pea Curry has just 4 Smart Points per portion!

How to make this Mushy Pea Curry

This dish is really easy to make and tastes amazing! Here’s a summary;

  • Sauté the onion, garlic and mushrooms in a little Low calorie cooking spray, add the rest of the ingredients for the sauce. Simmer
  • Sauté the meat in a frying pan with the extra vegetables
  • Blitz the sauce until smooth and add to the meat. Simmer for another few minutes
  • Serve with your choice of accompaniment from the list below

What 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!

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

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.

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.

Can you cook 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 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 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 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 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 | Slimming & Weight Watchers Friendly

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As the name suggests, this book is entirely focused on meals you can make every day that all come in at 400 calories or less…INCLUDING accompaniments!

There will be 100 NEW & EXCLUSIVE recipes for you to enjoy that are easy, delicious and make slimming hassle-free.

As ever, all the recipes have been tried and tested by our lovely army of recipe testers to ensure that they are amazing. Check out our cookbook page for more information!

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Mushy Pea Curry | Slimming & Weight Watchers Friendly

Votes: 86
Rating: 3.69
Rate this recipe!


Prep Time

Cooking Time

people 10 minutes 30 minutes




382kcal 4

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
Suitable For Freezing icon Dairy Free icon
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  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!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

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.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.


Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

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  • You don't reproduce the recipe in full
  1. Had this as my Saturday night takeout replacement, whilst everyone else stuffed their faces with Chinese takeaway!!
    Sat there with my halo gleaming!

    DELICIOUS!! So tasty, and full of speed food! YESSS

    Actually can’t wait to make again, everyone else had a little taster too, all very impressed!

  2. I can’t eat baked beans (they make me gag) would this taste very different without them or can you not taste them in the curry ?

  3. Hi,

    I’m planning to make this very soon. I saw the earlier reply about making it in the slow cooker which is how I plan to make it. Would you recommend sautéing any of the veg first, or just put everything in? Thanks

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Slimming World Recipes
A blog started by 2 chefs on their Slimming journey, evolving into an epic adventure shared by many!