Coconut Tuna Curry
A quick and creamy coconut tuna curry packed with protein and vibrant flavors, perfect for a healthy, high-protein meal in just 20 minutes.
10 min
Prep
10 min
Cook
4
Serves
420
Calories
Macros · per serving
34g protein
45g carbs
16g fat
Ingredients
For 4 servings
- 2 cans canned tuna
- 1 can coconut milk
- 1 cup frozen peas
- 1 onion
- 2 cloves garlic
- 1 inch ginger
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 2 cups basmati rice
- 4 cups water
- 1/4 bunch cilantro
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring 4 cups of water to a boil, add the rice, and cook for around 10 minutes until tender. Drain any excess water and set aside.
- 2
Meanwhile, dice the onion, mince the garlic, and grate the ginger.
- 3
In a large pan, heat olive oil over medium heat. Sauté the onion, garlic, and ginger until the onion is translucent, about 3-4 minutes.
- 4
Add curry powder to the pan and cook for another minute, stirring to release its aroma.
- 5
Add the coconut milk to the pan, stir well, and bring to a gentle simmer.
- 6
Drain the tuna and add it to the pan along with frozen peas. Stir gently to combine and heat through for 4-5 minutes. Season with salt and black pepper to taste.
- 7
Serve the coconut tuna curry over the cooked basmati rice and garnish with chopped cilantro.
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