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+ servings

Mushy Pea Curry

  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • KCals 382
  • Carbs 47G
WW Points
  • 6 Green
  • 4 Blue
  • 4 Purple


  • 2 300g tins mushy peas
  • 1 400g tin chopped tomatoes
  • 1 400g 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 crumbled
  • 1 tbsp granulated sweetener or 1tsp honey
  • vegetables we used cauliflower, broccoli, carrots, green beans and some extra mushrooms (as much or as little as you wish)
  • seasoning to taste
  • low calorie cooking spray


  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.

  2. Add the tinned ingredients, crumbled 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!