If you’re doing Slimming World, you’ll know by now that there’s a lot of cooking and preparation involved with it, am I right? I have salads every day for lunch and find that the best way to stay prepared is to chop everything up for the following day while I’m making dinner and as I’m apparently a collector of plastic containers, sometimes I’ll do a couple of day’s worth of chopping, plop everything in lunch boxes and leave them in the fridge. When it comes to dinners though, I like to keep it simple and have made it my mission to Slimming World-ify my favourites. Spaghetti bolognese is easy enough to keep syn free, but if you’d like a recipe then let me know and I’ll pop it up next week. But this week I wanted to try something different. Something that sounds horrendous. That made me want to get sick in my face when I first heard about it. But still wanted to try it. I present to you, the Slimming World Mushy Pea Curry. Now anyone who has tried this raves about it, but I was still skeptical and finally made it this week. I’ve seen a few variations of the recipe online but I used this one: 2 small onions because I didn’t have 1 big one 1 packet of button mushrooms 2 tins of mushy peas (vom) 2 tins of chopped tomatoes 1 tin of baked beans (Yes you read that right) 2 tablespoons of curry powder 1 teaspoon of chili powder so I do not blow the hole off myself
I used Fry Light and fried the onions and mushrooms for about ten minutes before adding in the tinned stuff, stirring well and trying to hide the absolute look of horror I had as I attempted to eject the mushy peas from their tins. I’m a mushy pea newbie so had no idea what to expect. I added in the curry powder and chili powder, stirred well and let it blip away for about 30 minutes or so.
When the cooking was finished, I have to admit, I was less scared as the colour had changed and it was a deep rich orangey pot of sauce, but how would it taste? Blahddy gowjus! It tasted kind of like an Indian curry sauce and the beans and mushrooms gave it a bit of texture too. Because it made such a huge batch, I’ve frozen some, ready for when I need a quick somethin’ somethin’ to go with chicken and rice. I decanted some into a container and used a hand blender to whizz it up until it was smooth and voila, it’s a grand curry sauce to go with chips! And it’s all free on the plan! I’ll probably tweak the recipe a bit every time I make it to see how tasty I can make it but for my first attempt, I’m pa-retty delighted with life! The Slimming World Mushy Pea Curry. Sounds mouldy but won’t make you get sick in your face. Is really rather delicious. Have you tried this here recipe before and if so, do you have any variation that makes it better, bigger, badder, stronger?
We filmed a video showing you how we made this so sit back and have a look!