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Tomato and Tuna Curry with Basmati Rice

By OcadoLife
This is a clever recipe that puts a pantry staple – tinned tuna – to great use, turning it into a hearty meal. For a vegan option, try replacing the tuna with a tin of chickpeas. If you don't want the curry too spicy,…
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Time and servings

Total time
Servings
Prep time

Ingredients

11 total
  • 1 tbsp of olive oil
  • 1 large onion, chopped
  • 2 green chillies, finely chopped
  • 12 curry leaves
  • 4 garlic cloves, grated
  • 3 cm of piece ginger
  • 1.2 kg of tomatoes, diced
  • 1 400ml tin coconut milk
  • 2 160g tins tuna in spring water, drained
  • 20 g of coriander, chopped
  • 300 g of basmati rice

Method

6 steps

  1. Step 1

    Heat a large sauté pan with the olive oil and when it’s hot add the onion, chilli and curry leaves. Cook for 8-10 mins until the onion is starting to brown.

  2. Step 2

    Then add the grated garlic, ginger and half the tomatoes. Cook on a relatively high heat until the tomatoes start to break down. Add the coconut milk and bring up to a simmer. Cook for 20 mins until the curry base starts to thicken.

  3. Step 3

    Rinse the basmati rice and bring a large saucepan of water to the boil. Add the rice to the saucepan, stir and return to the boil before reducing the heat, covering and simmering gently for 10-12 mins.

  4. Step 4

    Add the remaining diced tomatoes, tuna and coriander to the sauté pan and season to taste. Cook for another 4-5 mins.

  5. Step 5

    Turn the heat off from under the rice and allow it stand for 5 mins before removing the lid and fluffing with a fork.

  6. Step 6

    Divide the rice between serving dishes and top with the curry.