Vegetable and Tuna Curry
Quick to make on those busy days.
15 minutes
304kcal
0.8g
- Nutrition facts are for one serving.
- Calorie content does not include rice.
Ingredients(Servings: 2)
Directions
- Randomly chop the lotus root, gobo and carrot into bite-size pieces.
- Cut the ends off the green beans and then half lengthwise.
- Drain the water from the tuna can.
- Saute the garlic and (1) in the olive oil, then mix in the curry powder. Add in (A) and (3), then simmer for about 10 minutes. Half-way through add in (2).
- Eat with a side of your desired amount of rice.
Cooking Basics
Lotus root - random cut
Peel the skin and cut in half lengthwise, or cut in quarters lengthwise if thick. From the edge, cut irregularly into bite-sized pieces.
Carrots - random cut
Peel the carrot and chop into easy-to-eat pieces while turning. For thick carrots, first cut in half lengthwise. By placing the knife in approximately the center of the previous cut and then cutting, uniform-sized pieces can be achieved.
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