Monday, 10 February 2014

Indian spiced cauliflower adapted - Tuna and chopped tomatoes used up from the fridge as a replacement =]

Indian spiced tuna and tomato 'tagine' - adapted from a previous blog post for 'Indian spiced cauliflower'


2 tablespoons Med curry powder
1 teaspoon garam masala
1 large onion, sliced
1 clove garlic, minced
1 teaspoon finely grated fresh ginger
1/2 tin tuna in brine
1/2 tin chopped tomatoes
1/2 tin veg stock (1/2 a stock cube)
30g Bulgur Wheat
1/2 pepper, sliced
1/2 bag of mange tout
2 carrots, julienne
1 courgette, Julienne 


1. To a saucepan, cook onion, garlic  & ginger, stirring, until softened, 3 to 4 minutes. Add curry powder, garam masala, stirring, until the spices begin to darken, about 1 minute. Stir in peppers, chopped tomatoes, stock and bulgur wheat. 

2. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. 

3. Add the carrots, peppers, tuna and mange tout. Stir thoroughly and warm through. Meanwhile add the julienne courgette to a glass dish and microwave on high for 1.5 mins. Preheat the oven to 200'C. Remove dish from microwave and top with the tomato mixture and adding some whole mange tout beans. Leave in the oven for 20 mins or so. 
Serve with some lettuce leaves. 


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