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.
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
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.
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
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Recipe by twochubbycubs at https://twochubbycubs.com/2020/07/31/recipe-reacharound-mushy-pea-curry/