Monday, November 8, 2010

Tuna Curry

Add a twist to a tasty dish, with what?  Peppers!  The base of this dish takes about 20 minutes, and is great over some brown rice, but is just as tasty (and faster to make) with some whole wheat noodles.

1-2 red onions coarsely chopped
1-2 cups of cherry or grape tomatoes chopped
2 sweet potatoes parboiled and cut into bite size pieces
2 cans of tuna packed in OIL (NOT WATER!)
2 habenaros seeded and minced
1 cup of coconut milk
ground garam masala spices :
cinnamon, green cardamom, coriander, cloves, and black pepper

Saute the red onion in a saucepan with a bit of olive oil until lightly translucent.  Add the tomatoes and let cook down for about 5-10 minutes.  Toss in the tuna with the oil, the habenaros, and spices.  Allow to cook for another 5 minutes until it starts to smell amazing.  Add the coconut milk, mix well, then add the sweet potatoes.  Bring back to a boil, which shouldn't be but a few minutes, then serve over rice or noodles.  Makes enough for 2 and then enough for a hefty lunch the next day for both.

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