• 2 tsp olive oil
  • 1 425gm of tuna in olive oil
  • 1 brown onion sliced
  • 1 red capsicum thinly sliced
  • 250gm frozen mixed vegetables
  • 1 tbs of finely shredded parsley 1-2 teaspoons of curry powder
  • 250ml liquid stock
  • ¾ can of coconut cream
  • 1 tbs cornflour & 1 tbs cold water
  • 1 cup of basmati rice



Heat oil on a medium heat in a deep frypan or saucepan and add diced onion, cook until soft.
Add curry powder and cook for a minute to release flavour.
Add all vegetables with the drained tuna and stir.
Add liquid stock and cream then bring to the boil. Place lid on and turn down low for about 15 minutes or until vegetables are cooked through.
Meanwhile, cook rice as per packet instructions or use your rice cooker.
To thicken the curry, mix the cornflour with cold tap water to make a smooth paste.
Turn the heat up and bring curry up to a simmer and then add the cornflour.  Stir while it is thickening.
Turn heat off once thickened and add the parsley.
Serve with rice.