Hey Karen! Welcome to Mini's, and thanks for visiting my diary
There are lots of different variations on the mushy pea curry, but here's how I do mine:
1. Fry off Quorn pieces (you could use chicken instead on an EE day), sliced mushrooms, peppers and red onion in frylight with garlic and chilli, a little cumin, and a sprinkling of ground ginger.
2. Add 1 can of chopped tomatoes and 1 can of mushy peas.
3. Add curry powder to taste. Stir well, and allow to simmer.
4. Once the curry is cooked, remove from the heat and add 2 tbsp fat free fromage frais - this is optional, I just like my currys to be more creamy. For a change now and again, I add a coconut muller light instead. Makes it taste just like a korma!
Then it's ready to serve. I love mine with SW potato wedges or noodles. It's equally as nice over the top of a baked potato or rice. Enjoy! xx