Cabbage and Tuna Curry

Alongside sauteed carrots and potatoes, this coconut-based curry features cabbage and tuna with a finish of green chilli and coriander.

Yield: 4 to 6 Servings
Prep Time: 25 mins
Cook Time: 20 mins
Difficulty Level: 1/5

Ingredients

• 400 ml can coconut milk
• 1/3 cup shredded coconut
• 2 tbsps vegetable oil
• 1 carrot, peeled, halved lengthways, thinly sliced
• 2 potatoes, peeled, 1cm cubes
• 1 tsp mustard seeds
• 1/2 tsp fennel seeds
• 1 tsp ground cumin
• 1/2 green cabbage, shredded
• 425 g can tuna, drained, flaked (see tip)
• 1 long green chilli, seeded, finely sliced
• Coriander leaves, brown rice, to serve

Steps

01. Combine coconut milk and coconut and soak 10 mins.

02. In a large heavy-based saucepan, heat oil on high. Saute carrot and potatoes 4-5 mins, until lightly browned. Add seeds and cumin and cook, stirring 1 min.

03. Mix in coconut mixture and cabbage. Cook on low heat, covered, 6-8 mins, until potato is tender and cabbage wilts.

04. Gently stir tuna through. Sprinkle with green chilli and coriander. Serve with brown rice.

Top Tip: Tuna can be swapped for canned salmon or fresh cubed fish of choice - just add final 5 mins of cooking time.Photo: Rob Shaw/Bauersyndication.com.au