On many social media sites and forums just recently I have been intrigued by something of a surprising favourite recipe…a Mushy Pea Curry. Made of baked beans, chopped tomatoes, onion, mushy peas (of course), mushrooms and seasoning, it has proved a hit taste wise. My only problem was that it didn’t look too appetising!
I eat with my eyes so thought I could make it look more appealing. So I went into the Bariatric Cookery kitchen and started to tinker with the basic recipe. As you might well have guessed…and from looking at the pic of the finished dish I ended up with something quite different…but I think a real winner.
I used colourful kidney beans in a chilli sauce instead of baked beans; red onion instead of the usual yellow one; a curry paste instead of curry powder; mushy peas like the original but think you could also use cooked and canned lentils to good effect; and omitted the mushrooms because many bariatrics have a problem digesting them.
It’s also a recipe that could be used for the amber soft or pureed stage of eating after surgery…puree it to a smooth consistency if you like. Thin it down and eat like a soup too. We’ll also eat it as an accompaniment to a meat-based curry…like dhal and I am sure I shall also use it like refried beans in a wrap…in fact I can’t stop thinking of ways to use it.
It may cost a little more to produce than the original dish but still is a Bariatric Budget Buster recipe….you don’t have to be a millionaire to get this dish on the table. Serve with a little rice, Naan bread or salad as liked. It’s very filling and wonderfully nutritious…plus it freezes well too.
SLUMDOG ‘MILLIONAIRE’ CURRY
low-fat cooking spray
2 red onions, finely chopped
1 clove garlic, crushed or 1 tsp Lazy Garlic
2 tbsp curry paste (I used Pataks Tikka Masala but choose a strength and variety you like)
1 x 400g/14 oz can chopped tomatoes
2 x 300g/11oz cans mushy peas
1 x 395g/14 oz can red kidney beans in chilli sauce
salt and freshly ground black pepper
1. Liberally spritz a large non-stick pan with low-fat cooking spray. Heat, then add the onion and garlic and cook for 5-7 minutes until softened. Add the curry paste and cook for a further 1-2 minutes.
2. Add the tomatoes, mushy peas, red kidney beans in their sauce and salt and pepper to taste, mixing well. Cover and cook, over a low heat for 10-15 minutes until hot and bubbly.
3. Serve hot with a little rice, Naan bread or salad as liked.
WLS PORTION: 1/2-3/4
V suitable for Vegetarians
* suitable for freezing
CALORIES PER PORTION: 290
Image copyright of Bariatric Cookery (UK) Ltd