We had to revisit this mushy pea curry, and I shall tell you why. We’ve been it making a bit of a resurgence in Slimming World circles and frankly, it always looks like someone’s strained a hot pile of meconium through a tramp’s sock. It had to be done better, surely? For this recipe, we’ve taken inspiration from the excellent Hari Ghotra and omitted the chicken we previously used in order to make a lovely vegan meal. I know, we’re shocked too. This ‘recipe reacharound’ will be an ongoing feature here on the blog, where we take some of our older recipes and revisit them to make them better.
Spoiler warning, mind: it still looks like a shitty nappy. But mushy pea curry tastes good, I swear.
Now, because it’s a recipe reacharound there won’t be a full post to go with it, though I will say this in reference to the post the original recipe accompanied: I bloody miss writing up our holiday entries. Paul and I are currently collecting old travel photos from our holidays for a Secret Project and it isn’t half giving us wanderlust. Without wanting to sound like a pretentious prick but doubling down on that anyway, there’s a whole world out there that we want to explore and thanks to COVID, we can’t. Still, mustn’t grumble. Ireland was a surprisingly amazing holiday for us: Paul got bit on the head by a horse, we were interrupted shagging in a hot-tub by a farmer (sadly not a porn-style farmer with thick arms and needs his wife can’t meet, but rather someone who looked like he cured the BSE crisis singlehandedly by eating all the poisoned cows) and we nearly careered off the Cliffs of Kerry caterwauling to Diana Ross in our car. What a week.
What’s encouraging to note from the holiday entry is that even back then we were thieving little bastards: shove us into a situation where we can snaffle freebies and we’ll be walking out with backpacks full of diet cokes and bumholes full of muffin. We have no shame when it comes to that sort of thing and don’t put any stock in the argument that it ruins it for everyone else. We both came from poor families (mine financially, Paul’s emotionally) and those feelings of hunger never truly wash off. Our most recent experience on a ferry over to Vancouver Island was exactly the same: we paid for the premier upgrade and ate so many pastries that every time I pooed over the next few days a cheese straw came curling out.
Ah, precious memories.
Interestingly:
“I don’t know how appropriate it is to have a semi whilst clumsily navigating around the Bangor ring-road…“
I’ve since learned his name.
Right, to the mushy pea curry! I mean, look at it….
recipe reacharound: mushy pea curry
Prep
Cook
Total
Yield 4 servings
This mushy pea curry is perfect for Slimming World, mainly because it's syn free but also because looking at it might put you right off your dinner. Season to taste. The original recipe demanded all sorts of spices and whatnot but honestly, as a side, this will do the trick. We have cheated by using pastes for the garlic and ginger and curry powder, but listen, we're in a rush.
That said: don't skimp on the spices and chilli: if it doesn't hurt, they're not doing it right.
Ingredients
- 300g or so of fresh, ripe tomatoes, chopped roughly
- one large onion, finely chopped
- one vegetable stock cube dissolved into 200ml of water
- two teaspoons of garlic paste
- one teaspoon of ginger paste
- three fresh green chillis chopped so fine, or some green chilli paste
- 400g of marrowfat peas
- one teaspoon of hot curry powder
- salt and pepper
Instructions
- sweat the onions off in a little oil
- blend the onion, tomatoes, garlic, ginger, tomatoes, chillis, curry powder and stock together
- allow to thicken a little on low heat for ten minutes or so
- chuck the peas in - if they're from a tin and not fresh (and let's be honest you lot, I know our readers, they'll be tinned) you can add the delightful pea-water in with it
- thicken for a wee bit more and mash slightly until you get a thick, pea curry
- season to taste
It's that easy. Serve it atop a naan, she won't mind, she misses human interaction.
Notes
The dish
- you can bulk this out with peppers or, if you need meat as much as I do, fry off some finely chopped chicken breasts when you do the onion
- the longer you leave it the thicker it gets, which is always a good thing
- you can use chopped tomatoes from a can - this isn't a beauty pageant
The books
- our slimming cookbook can be ordered online now – full of 100+ slimming recipes, and bloody amazing, with over 2400 5* reviews – even if we do say so ourselves: click here to order
- our new diet planner is out now and utterly brilliant – you can order it here – thank you to everyone so far for the positive feedback!
Tools
- We love Hari Ghotra and just noticed she has a curry cookbook out - she has never let us down on a recipe yet - click here to order!
Courses sides
Cuisine curry
I know right! You’re all gonna be cutting a dash to the kitchen to make that for the wee’uns aren’t you? AT LEAST WE TRIED.
Anyway shush! More veggie recipes? Fill your boots!
- perfect roast potatoes (syn free)
- lemon and garlic sautéed mushrooms (syn free)
- bulgur wheat salad with superfree veg (syn free)
- super speed berry breakfast (syn free)
- tomato soup (syn free)
- fruit skewers (syn free)
- spicy red pepper and tomato soup (syn free)
- lentil and vegetable soup (syn free)
- tomato salad with roasted spicy chickpeas (syn free)
Byeeeee byeee
J
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