Tomato and Tuna Curry with Basmati Rice
By OcadoLife
Published on 18 April 2022
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, scrape out the seeds of the green chillies and discard. Looking for more curry recipes? Look no further.Time and servings
45 minsTotal time
4Servings
45 minsPrep time
Ingredients
- 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
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.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.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.Step 4
Add the remaining diced tomatoes, tuna and coriander to the sauté pan and season to taste. Cook for another 4-5 mins.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.Step 6
Divide the rice between serving dishes and top with the curry.