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Quick Tuna Curry Bowls

Quick Tuna Curry Bowls

This recipe came about because of a mistake… Like most good recipes!

I had planned on making an Easy Fish Curry from one of
my meal plans with some frozen fish I thought I had in the freezer. But when I looked the freezer was bare…

Luckily my pantry came through with a can of tuna!

I’ve used zucchini but feel free to use different veg – loads of ideas in the variations below.

BTW if you want to make this a real pantry backup recipe just use frozen spinach or peas and skip the coriander.

Course Dinner
Cuisine Indian
Keyword 30-minutes, curry, low carb, one pot, quick, simple, tuna, wholefoods
Total Time 30 minutes
Servings 2 people


  • 3-6 teaspoons curry powder
  • 1 can coconut milk (400mL / 14oz)
  • 1 large can tuna (400g / 14oz)
  • 4 medium zucchini (800g / 28oz), sliced
  • 1 bunch coriander (cilantro), mint or basil
  • 50 g (2oz) roasted cashews


  1. Place medium saucepan on a medium high heat. Add a glug of oil and fry curry powder for about 30 seconds.
  2. Quickly add the coconut milk, tuna (with the juiceand sliced zucchini.
  3. Cover and simmer until the zucchini is tender and no longer crunchy – about 10 minutes.
  4. Taste and season with salt or more curry powder as needed.
  5. Divide between two bowls. Top with herbs and cashews.

Recipe Video