4 to 6 Servings
Prep Time
Cook Time
Difficulty Level
Download or Print

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


  • 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

Combine coconut milk and coconut and soak 10 mins.


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.


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


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

Download or print the recipe