Slimming World Mushy Pea Curry – Syn Free

Love it or hate it, the “Bovril” of Slimming World

Quite often with Slimming World (and probably other diets too), someone will mention a recipe that sounds so terribly disgusting that it doesn’t warrant trying. I must admit, when I first heard of this mushy pea curry I also fell into this trap.

It sounds disgusting. However, I’m that weird kind of person that would give anything a try to see what it’s actually like. To be honest, I’m really glad I did. It’s surprising how nice it actually is and if you make it a certain way, no-one will actually realise what ingredients have gone into the curry sauce.

I’ve told so many people about this recipe too and, normally with the same response. “Oh my god, that’s disgusting”. After all, it’s a curry sauce made with mushy peas and baked beans. Who’s not going to be disturbed at the thought of that. However, I’ve also managed to make the sauce sneakily for a few people and, after seeing and trying it, I’ve managed to convert them.

If you are at a slimming world group and, have a taster session coming up, I urge you to try making some to take into the session. Just tell the other people it’s a syn-free chicken / beef / lamb curry sauce. Only tell them after they’ve tried it and ask for the recipe, that it’s the mushy pea curry. When you do, give a little giggle. You’ll have converted a whole batch of people into a lover.

Mushy Pea Curry

Ingredients

  • 2 tins mushy peas
  • 2 tins chopped tomatoes
  • 1 tin baked beans
  • 1 onion chopped
  • sliced mushrooms optional
  • 2-3 tbsp curry powder either medium or hot, your own preference
  • Diced beef / pork / lamb / chicken whichever meat you wish to cook with the curry

Instructions

  1. Place 1 tin of tomatoes, the tin of baked beans and both tins of mushy peas into a saucepan or wok, and bring to the boil. Reserve the other tin of tomatoes for later.
  2. When the mixture has come to the boil, take off the heat and blitz the ingredients together to remove all lumps (after all, we don't want people know that it's mushy peas and beans, right?)
  3. Fry the chopped onion (with mushrooms if you're using them) for a 2-3 minutes in some frylight to soften them.
  4. Add your chosen meat and fry for approximately 5-10 minutes.
  5. Add the blended curry sauce, the 2nd tin of tomatoes, and the curry powder and bring to the boil.
  6. Simmer for approximately 10-15 minutes, stirring occasionally

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