Vegetable and Tuna Curry

Vegetable and Tuna Curry

Quick to make on those busy days.

Cooking time
15 minutes
  • Nutrition facts are for one serving.
  • Calorie content does not include rice.

Ingredients(Servings: 2)

Ingredients(Servings: 2)



minced garlic

1 clove

canned tuna

70 g (2.5 oz.)

extra virgin olive oil

1 Tbsp

curry powder

1 Tbsp



200 ml (6.8 fl. oz.)

tomato ketchup

1 Tbsp


a dash


  1. Randomly chop the lotus root, gobo and carrot into bite-size pieces.
  2. Cut the ends off the green beans and then half lengthwise.
  3. Drain the water from the tuna can.
  4. 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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