Yes, it sounds strange. But trust us, this mildly spiced superstar will appeal to all the family!


40 minutes

Serves 4


  • Small pack fresh coriander
  • Small pack fresh mint, leaves picked
  • 8 garlic cloves, peeled
  • 5cm piece fresh root ginger, peeled and roughly chopped
  • Juice of 1 unwaxed lemon
  • 4 tbsp medium tikka curry powder*
  • 1 tbsp ground fenugreek
  • 2 medium potatoes, diced
  • 2 red onions, diced
  • 8 tomatoes, diced
  • 4 tbsp tomato purée
  • 4 x 300g cans mushy peas
  • 200g frozen peas
  • 1 tbsp white wine vinegar
  • *Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp.


  1. Put half of the coriander and half of the mint in a jug and add the garlic, ginger, lemon juice, tikka powder, fenugreek and 300ml water. Blitz to a smooth paste with a stick blender (you could also do this in your food processor).
  2. Put the potatoes in a large non-stick saucepan over a medium heat and pour over the blitzed paste. Cover the pan and cook for 10 minutes, stirring occasionally.
  3. Add the red onions, tomatoes and tomato purée and cook for 5 minutes or until the potatoes are almost tender and the sauce has reduced enough to coat the potatoes nicely.
  4. Add the mushy peas and simmer for 5 minutes or until the potatoes are cooked through. Chop the remaining coriander and mint and stir into the curry along with the frozen peas and vinegar. Simmer for 5 minutes, then season to taste and serve hot with plain boiled rice (we stirred some fresh coriander through ours) and your favourite Speed veg.