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Tuna and Bell Pepper Curry

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50min

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4 servings

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This vibrant and flavorful curry combines tender chunks of tuna with colorful bell peppers in a creamy, aromatic sauce. The dish is infused with a blend of fragrant spices, including ginger, garlic, and curry powder, which create a delightful balance of flavors. Serve this tuna and bell pepper curry over steamed rice or with warm naan bread for a satisfying and delicious meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Fish

Ingredients

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Steps

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1
Prepare the tuna

Cut the tuna steaks into 1-inch cubes.

2
Prepare the vegetables

Cut the red, yellow, and green bell peppers into 1-inch pieces. Finely chop the onion. Mince the garlic cloves. Peel and grate the ginger.

3
Sauté the vegetables

Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant, about 3-4 minutes.

4
Add the spices

Stir in the curry powder, cumin, salt, and black pepper. Cook for 1-2 minutes, until the spices are fragrant.

5
Add the bell peppers

Add the bell pepper pieces to the skillet and cook, stirring occasionally, until they are slightly softened, about 5 minutes.

6
Add the tuna and coconut milk

Add the tuna cubes, coconut milk, and tomato paste to the skillet. Stir to combine and bring the mixture to a simmer.

7
Simmer the curry

Reduce the heat to low and simmer the curry, uncovered, for 15-20 minutes, or until the tuna is cooked through and the sauce has thickened slightly.

8
Prepare the cilantro

Finely chop the cilantro leaves.

9
Serve

Serve the Tuna and Bell Pepper Curry hot, garnished with chopped cilantro, over steamed rice or with warm naan bread.

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