Simple Tuna Curry with Rice
Experience comfort food with a twist in this flavorful Simple Tuna Curry with Rice—a quick and easy dinner that's perfect for busy weeknights! Featuring protein-packed canned tuna, fragrant spices like curry powder and turmeric, creamy coconut milk, and a bright touch of lemon juice, this dish delivers balanced flavors in every bite. Simmered to perfection and served over fluffy white rice, this satisfying meal comes together in just 35 minutes. Topped with fresh cilantro for a burst of herbal freshness, this tuna curry is budget-friendly, beginner-friendly, and sure to become a go-to recipe for anyone craving a vibrant and wholesome meal.
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Recipe Information
Ingredients
- 2 cans (5 oz each) canned tuna (in water or oil)
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 teaspoons curry powder
- 0.5 teaspoon ground turmeric
- 0.5 cup tomato puree
- 1 cup coconut milk
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped
- 1.5 cups white rice, uncooked
- 3 cups water
- 1 teaspoon salt (for rice)
Instructions
Rinse the uncooked rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rice, 3 cups of water, and 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender. Remove from heat and let steam, covered, for 5 minutes before fluffing with a fork.
While the rice cooks, prepare the curry. Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and ginger and cook for an additional 1 minute until fragrant.
Add the curry powder and turmeric, stirring constantly for 30 seconds to toast the spices.
Pour in the tomato puree and cook for 2 minutes, allowing the mixture to thicken slightly.
Stir in the coconut milk and bring to a gentle simmer. Season with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Add the drained tuna to the skillet, breaking it into chunks as you stir. Let the curry simmer for 5 minutes, allowing the flavors to meld together.
Stir in the lemon juice and half of the chopped cilantro. Adjust seasoning to taste if necessary.
Serve the tuna curry hot over the cooked rice. Garnish with the remaining fresh cilantro.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 6859 mg | 298% | |
| Total Carbohydrate | 287.4 g | 105% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 28.8 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 232 mg | 18% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2144 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
