Mushy Pea Curry

If you haven’t tried mushy pea curry you really don’t know what you are missing! I hate mushy peas so didn’t think I would like this but actually I was surprised to find I do! It has to be one of the easiest meals to make but I warn you it can make you a little gassy!

White bowl filled with dark curry, can see onion, beans, mushrooms and peppers

Serves 4 large portions

Syn free on Slimming World


2 x 400g cans of chopped tomatoes
2 x cans mushy peas
1 x 400g can baked beans
1 x can of butter beans
2 red onions roughly shopped
3 peppers deseeded and sliced
300g mushrooms sliced or cut roughly into chunks
3 tbsp. Medium Curry Powder

I also sometimes add other vegetables if I have things that need using up!


It really is simple – pop it all in the slow cooker, on high for 4 hours or on low for 6 hours. If you are out longer than that it will just be a bit softer the taste will still be there.

I often use this as a basis for a “chuck it in curry” which really is anything I have in the fridge that needs using so a bit of cauliflower, a leftover carrot or some chunks of potatoes, it all works well! The curry powder can be adjusted according to taste so it really is a very adaptable recipe. It is so cheap too so at the end of the month it is one really worth considering!

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