Mushy Pea Curry - Pinch Of Nom (2024)

  • 10MINS
  • 30MINS
  • Serves 6
  • 317KCAL

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!

Can be found in

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Pages 124-125

Also in these categories:

Easy Peasy Mushy Pea Curry - Pinch Of Nom (5)

  • Gluten Free Use gluten free stock cubes
  • Dairy Free
  • Freezable

4

NutritionPer Serving

  • Calories317
  • Carbs34g
  • Protein33g
  • Fat3g
  • Saturates0.6g
  • Sugars11g

Your dishes

You’re amazing, look at the Mushy Pea Curry dishes you’ve made…

Lauren, London

Anne-Marie Stephens, Blackpool, Lancashire

Kerry T, Bristol

Tanimac, Lisburn NI

Roisin Fountain, Bloxham, Oxfordshire

Show us what you’ve made Would you like your creations featured on our website, so we can all see how amazing your dishes are? Head over to our ‘Pictures of Nom’ gallery and upload your photos - you could be picked to win some exclusive Pinch of Nom Swag!

Mushy Pea Curry - Pinch Of Nom (11)

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?

  • KFC Zinger Burger
  • Currywurst
  • Katsu Chicken Curry
  • Tex Mex Burgers

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.

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

NEW TIP

This recipe is amazing and so easy! Even the kids loved it!

This makes loads of sauce - I portioned up and have frozen some for another 2 meals before adding the meat/veg. We had chicken, cauliflower and sultanas and served with rice and naans. So yummy!

Really tasty but a LOT of sauce!

It tastes absolutely glorious, hubby loved it too even though he doesn’t like mushy peas! If I did it again I might try reducing the amount of sauce or perhaps even potting some before adding it to the chicken and veg 🥰

Lovely meal - had with cauliflower rice

If you like a "hot" Curry use a stronger curry powder or maybe use more. I used a mild curry powder as I don't like it to spicy but found the recommended amount wasn't spicy enough. But it was lovely and the mushy peas were easily disguised.

The best out of them all, right amount of spices,

I added spinach along with extra mushrooms, broccoli and cauliflower (I love cauliflower in curry sauce!!) your children will love this curry,

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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 👌’

Lucy

This post contains affiliate links: what this means

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.

Mushy Pea Curry - Pinch Of Nom (13)

Step 3

While this is cooking sauté the diced meat and all the extra veg in a frying pan.

Mushy Pea Curry - Pinch Of Nom (14)

Step 4

After 20 minutes remove the curry from the heat and blend until smooth in a food processor.

Mushy Pea Curry - Pinch Of Nom (15)

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!

Mushy Pea Curry - Pinch Of Nom (16)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!

Easy Peasy

  • 35MINS
  • 96KCal

Homemade Oven Chips

Easy Peasy

  • 35MINS
  • 379KCal

Savoury Rice

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  • 164KCal

Rustic Potato Wedges

Easy Peasy

  • 35MINS
  • 59KCal

Onion Bhajis

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!
  • Gluten Free
  • Dairy Free
  • Freezable
  • Prep Time

    10 MINS

  • Cook Time

    30 MINS

  • KCals 317
  • Carbs 34G
  • Serving

    6 6

    • Up
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  • Metric/Cups

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Ingredients

  • 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

Metric - US Customary

We use a fan assisted oven for all of our recipes. Check outour oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  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!

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43 comments

See what others have to say

Sophie.joThursday 11th May 2023

How much is classes as one portion? I’m calorie counting and need to know thank you

Reply

    SharonFriday 12th May 2023

    Hi Sophie.jo, our Mushy Pea Curry serves 6, so one portion would be one sixth of the whole dish. If you want to be exact, you could weigh the total cooked dish and divide by six to work out the exact weight of one portion. Hope this helps!

    Reply

NikkiTuesday 18th April 2023

Can this be made in slow cooker

Reply

    SharonThursday 18th May 2023

    Hi Nikki, our Mushy Pea Curry isn’t suitable for cooking in a slow cooker and is better suited to cooking on the hob as it’s so quick and easy. Hope you enjoy the recipe!

    Reply

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