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