Vegetable and Tuna Curry
Quick to make on those busy days.
- 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.
Featured Contents
Elevate Your Dishes with Curry Powder
“Curry Rice” is a popular Japanese comfort food. But did you know that curry-flavored dishes are widely loved as well? These recipes will showcase variations using curry powder.
Cooking Basics
Peel the skin and cut in half lengthwise, or cut in quarters lengthwise if thick. From the edge, cut irregularly into bite-sized pieces.
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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