Slimming World Mushy Pea Curry

Ingredients

Two tins of mushy peas
One tin of baked beans
One tin of chopped tomatoes
Three small onions
Half a courgette
Peppers
Garlic
Dried chilli flakes
Curry Powder

Cut or slice the onion, peppers, garlic, courgette and throw in a pan with the chilli flakes and fry. I always fry with water but you can also use Fry Light.

Once the vegetables are soft add all of the tinned ingredients. It’ll look a little like the picture below.

Stir it all together and add 4 heaped tablespoons of curry powder. I tend to use the supermarket own brand curry powder, simply because its cheap but Swartz curry powders are also syn free and just as tasty.

Stir everything together and you get something that looks a lot more like curry.

At this point you can either keep it thick and chunky or you can blend the sauce and make it smooth.

I always keep it chunky as I find it more filling.

Leave your curry to simmer for about 20 minutes and then serve with rice.

You can also add meat as long as all visible fat is cut off.

And there you go. It’s no Delia Smith meal but it’s quick, tasty and completely syn free if you are on the Extra Easy plan!

I like to make a big batch of this, hubby and I will have it for one meal and then we will freeze the remainder so we have a quick and easy meal to defrost if we are short of time.