Mushy Pea Curry
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
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
Preparation Steps
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.
Add the tinned ingredients, crumbled stock cubes, curry powder, chilli powder and Sukrin/honey. Bring to the boil and then simmer for 20 minutes.
While this is cooking sauté the diced meat and all the extra veg in a frying pan.
After 20 minutes remove the curry from the heat and blend until smooth in a food processor.
When smooth add to the pan with the meat and veg and simmer for another 10 minutes.
Season to taste with your choice of accompaniment!