ingredients
- 1 teaspoon coconut oil
- 1 onion
- 1 + 1/2 tbsp curry powder
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon cumin
- 2 tablespoons of tomato puree
- 1/2 broccoli cabbage
- 1/4 cup of water
- 1 can of coconut milk
- Salt and black pepper to taste
- 255g of tuna
- 1/4 cup peas
- 3/4 cup jasmine rice
- 1 + 1/2 cup of water
- salt to taste
To serve:
- lime
- Coriander
Preparation
- In a pan put the coconut oil and chopped onion. Add the spices (curry, ginger and cumin).
- Add the tomato pulp, chopped broccoli and water. Let cook 5 minutes.
- Add the coconut milk and season with salt and black pepper to taste.
- Meanwhile, in another pot, cook the rice with one and a half cups of hot water and a pinch of salt. Cover and cook over low heat for about 12 minutes.
- Add the tuna and peas to the curry. Let cook another 5 minutes.
- Serve the curry with jasmine rice. Add chopped coriander and lime juice.