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!
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NutritionPer Serving
- Calories317
- Carbs34g
- Protein33g
- Fat3g
- Saturates0.6g
- Sugars11g
Your dishes
You’re amazing, look at the Mushy Pea Curry dishes you’ve made…
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.
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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‘I wasn't too sure when I first decided to do this recipe as I'm not a fan of mushy peas, but oh how wrong was I?!! This has got to be one of the tastiest dishes from PON I have ever tasted, 10/10 👌’
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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 317 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 for 4-5 minutes over a medium heat, until they are soft but not coloured.
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 3
While this is cooking sauté the diced meat and all the extra veg in a frying pan.
Step 4
After 20 minutes remove the curry from the heat and blend until smooth in a food processor.
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!
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.
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 317
- Carbs 34G
Instructions
- Sauté the onions, garlic and mushrooms in a few sprays of low calorie cooking spray in a saucepan for 4-5 minutes over a medium heat, until they are soft but not coloured.
- Add the tinned ingredients, crumbled stock cubes, curry powder, chilli powder and Sukrin/honey. Bring to the boil and then simmer for 20 minutes.
- While this is cooking sauté the diced meat and all the extra veg in a frying pan.
- After 20 minutes remove the curry from the heat and blend until smooth in a food processor.
- When smooth add to the pan with the meat and veg and simmer for another 10 minutes.
- Season to taste with your choice of accompaniment!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
42 comments
See what others have to say
rosieFriday 20th May 2022
when it says extra vegetables it doesn’t say how much?
HollyMonday 23rd May 2022
Hey Rosie, for the vegetables you can add as much or as little as you wish, hope that helps!
KarenTuesday 27th April 2021
Tried this for the first time today. Fabulous. My daughter pinched half of it to take home for her dinner. I added cauliflower broccoli mushrooms and green beans as the extra veg but left them very crunchy. Yum
HollyWednesday 28th April 2021
Hey Karen, so glad to hear you enjoyed the curry and the additional vegetables so great!
TracySunday 4th April 2021
I have all 3 books and this has to be thee most favourite meal I’ve made so far. All the family loved it including my brother who hates mushy peas. Winner winner chicken dinner 😍
HollyTuesday 6th April 2021
Hey Tracy, thanks so much for your message, we are so glad to hear you and your family enjoyed the Mushy Pea Curry!
ChantelleMonday 18th January 2021
Is this a family friendly recipe or is it too spicy?
HollyMonday 18th January 2021
Hi Chantelle, it’s down to personal preference but you may want to omit the chilli powder. Hope that helps!
Katy EvansTuesday 13th October 2020
I can’t eat beans 😭 am I allowed to substitute? Or would it just not be right?
HollyFriday 16th October 2020
Hi Katy, I don’t think you can substitute the beans in this recipe as they are important for flavour and texture however here are a few of our other curry recipes that don’t use beans that you could give a try! Creamy Chicken Curry Chicken Satay Curry Oven Baked Pasanda Curry Katsu Chicken Curry
James FordWednesday 24th June 2020
Can you recommend an alternative ingredient for the mushrooms, and could I substitute the stock cubes for 1 x gluten-free stock pot? Thanks
Holly LevellThursday 25th June 2020
Hi James, yes you can swap the stock cube for gluten free alternative. You could swap the mushrooms for any other vegetable such as chopped peppers or courgette and alter the calories accordingly. Hope that helps!
CathTuesday 5th May 2020
Loved this! Added shredded whole cooked chicken as I prefer it to chicken breast chunks. Will definitely be making this weekly.
HollyWednesday 6th May 2020
Hi Cath, so glad you enjoyed this recipe!
Sally loadesSunday 9th February 2020
What page is the mushy pea curry on I can’t find it in either book and the small book Thankyou
Steve CowderoyThursday 7th May 2020
Hi Sally, you can find the Mushy Pea Curry on our website only. Hope this helps.
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
Emma Jane McKinneySunday 17th February 2019
What size tins of mushy peas are required?
CherieSaturday 8th September 2018
How long does it take in a slow cooker please.
KatieThursday 23rd August 2018
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
KellyWednesday 23rd May 2018
Hi can you make this in the slow cooker?
SheilaTuesday 15th May 2018
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 ?
lizzyWednesday 14th March 2018
Could I use a chicken stock pot instead?
Thanks
ChristinaSunday 11th March 2018
Hi
Do you think this would work in a soup maker on the smooth setting?
Thanks
NatalieMonday 19th February 2018
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!
Kath milesThursday 18th January 2018
My daughter served this curry for our meal tonight, absolutely gorgeous. I will definitely be making this myself.
Lisa McDowellMonday 7th August 2017
I’ve just made this and it was delicious. Clean plates all round!!
Emma TTuesday 12th September 2017
Hi Lisa,
So glad you enjoyed it!
Joan farrellThursday 29th June 2017
Do you need to add water to the chicken stock
KateFriday 30th June 2017
Hi Joan
No, you shouldn’t need to add any water as there is plenty of liquid going in with the tinned veg
EmmaSunday 16th April 2017
Hi, is it a big tin of baked beans?
KateThursday 20th April 2017
Hi Emma
It’s just a regular sized tin, not the small one
DebbieSaturday 18th March 2017
Im guessing this can be frozen? Im cooking for 1, and would rather make a batch up.
KateThursday 23rd March 2017
Hi Debbie
Yes it can be frozen
BernadetteFriday 9th February 2018
Hi are the onion and mushrooms blended in wth the sauce or added to chicken
JulieSunday 27th November 2016
Hi, you mention onions in the recipe but there aren’t any listed in the ingredients? Can you please clarify.
Thanks
Julie
KateSunday 27th November 2016
Hi Julie,
The onion has now been added to the ingredients list. Thanks for pointing it out.
JulieSunday 27th November 2016
Fab, thank you! I guessed an onion – tastes delicious! ????
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