Tinned Tuna and Chickpea Curry

Make tinned tuna and chickpea curry, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
120 g Tuna in spring water, drained (Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.)
150 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
60 g Onion
200 g Chopped tomatoes, tinned
80 ml Reduced-fat coconut milk, tinned
60 g Spinach
5 g Rapeseed oil
2 cloves, about 6 g Garlic
One heaped teaspoon Curry powder
A thumb, grated Fresh ginger
Ingredient notes on the recipe page.

METHOD
1. Fry the chopped onion in the oil for six minutes, then the garlic, ginger and curry powder for one more.
2. Add the tomatoes and chickpeas and simmer for ten minutes until the sauce is thick.
3. Stir in the coconut milk and the spinach and cook until the spinach wilts.
4. Add the drained tuna in large flakes, warm through for a minute without breaking it up further, and season.

Contains fish.
Some blends include mustard seed. Check the jar.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/tuna-chickpea-coconut-curry

AI-generated images illustrating the recipe.

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