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