Dinner
Tuna and Bell Pepper Curry
50min
4 servings
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
Read instructions and get ready to cook
Prepare the tuna
Cut the tuna steaks into 1-inch cubes.
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.
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.
Add the spices
Stir in the curry powder, cumin, salt, and black pepper. Cook for 1-2 minutes, until the spices are fragrant.
Add the bell peppers
Add the bell pepper pieces to the skillet and cook, stirring occasionally, until they are slightly softened, about 5 minutes.
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.
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.
Prepare the cilantro
Finely chop the cilantro leaves.
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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