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- Tomato and Tuna Curry with Basmati Rice

Tomato and Tuna Curry with Basmati Rice
Prep time:
Cook time:
Serves: 4
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Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 green chillies, finely chopped
- 12 curry leaves
- 4 garlic cloves, grated
- 3 cm piece ginger
- 1.2 kg tomatoes, diced
- 1 400ml tin coconut milk
- 2 160g tins tuna in spring water, drained
- 20g coriander, chopped
- 300g 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.
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