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Tinned Tuna and Chickpea Curry

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

1 serving · 10 ingredients · 4 steps

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Tinned Tuna and Chickpea Curry, plated and ready to serve. — The finished recipe. Tinned Tuna and Chickpea Curry

Ingredients 1 to 6 for tinned tuna and chickpea curry arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 10 for tinned tuna and chickpea curry arranged separately on a dark worktop. — Ingredients 7 to 10. 5 g Rapeseed oil. 2 cloves, about 6 g Garlic. One heaped teaspoon Curry powder. A thumb, grated Fresh ginger

Tinned Tuna and Chickpea Curry, preparation step 1: Fry the chopped onion in the oil for six minutes, then the garlic, ginger and curry powder for one more. — Step 1. Fry the chopped onion in the oil for six minutes, then the garlic, ginger and curry powder for one more.

Tinned Tuna and Chickpea Curry, preparation step 2: Add the tomatoes and chickpeas and simmer for ten minutes until the sauce is thick. — Step 2. Add the tomatoes and chickpeas and simmer for ten minutes until the sauce is thick.

Tinned Tuna and Chickpea Curry, preparation step 3: Stir in the coconut milk and the spinach and cook until the spinach wilts. — Step 3. Stir in the coconut milk and the spinach and cook until the spinach wilts.

The finished tinned tuna and chickpea curry. — Step 4. Add the drained tuna in large flakes, warm through for a minute without breaking it up further, and season.

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