Food Bank Recipe: Mushy Pea Curry

Getting creative with tinned good is a great way to make sure you’re eating nutritionally-balanced meals, even when fresh vegetables are more difficult to get your hands on. The base for this curry uses exclusively tinned/non-perishable ingredients. From there you can add whatever you have available to make it interesting.

I made my curry with onions & courgettes which needed using up but this recipe really is adaptable to whatever you have in the cupboards.


  • 2 tins of mushy peas
  • 1 tin of baked beans
  • 1 tin of chopped tomatoes
  • 1 stock cube – any flavour is fine
  • curry powder to taste
  • chilli powder to taste
  • Add in any other seasoning you have – I added garam masala & a bit of cumin – anything goes as long as you like it!


If you’re using vegetables or meat it’s best to brown or cook these off in the pan first. This recipe is so adaptable this could be anything at all – here are some ideas:

  • chicken, lamb or pork
  • tinned potatoes
  • roasted cauliflower, sweet potatoes or butternut squash
  • courgettes, mushrooms, spinach (add this in right before serving so it’s nicely wilted, fresh tomatoes
  • Paneer – cubed & fried until golden brown.

Once your chosen ingredients are prepared in the pan add in the tins of mushy peas, baked beans & tomatoes & combine on the heat. Add the curry seasoning to taste. The trick is to add a little at a time as the flavour tends to develop the longer you keep it on the heat.

Keep stirring often as it does tend to stick to the pan, cook for at least 20 mins.

This can be served with lots of different sides, see below for ideas & links to recipes if needed:

Orignally published for IP17 GNS whilst volunteering during lockdown