Tuna and Butternut Squash Curry

Name: Tuna and Butternut Squash Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 portions
Cuisine: indienne
Ingredients: 300 g Canned tuna; 400 g Butternut squash; 1 piece Onion; 2 tbsp Olive oil; 1.5 tbsp Curry powder; 200 ml Coconut milk; 100 ml Water; 1 pinch Salt; 1 pinch Pepper

Temps

35 min

Difficulté

facile

Ingrédients

Budget

~5-8 €

Valeurs nutritionnelles

Score santé

Moyen · /100

320 kcal

par portion

18 gProtéines

10 gLipides

35 gGlucides

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Etapes

1
Peel and cut the squash into 2cm cubes. Slice the onion thinly.
5 min
2
Heat the oil in a Dutch oven over medium heat and sauté the onion for 3 minutes.
3 min
3
Add the curry powder and cook for 1 minute to release the aromas.
1 min
4
Add the squash cubes and brown for 2 minutes.
2 min
5
Pour in the coconut milk and water, cover, and simmer for 15 minutes until the squash is tender.
15 min
6
Add the drained tuna, salt, and pepper. Cook for 2 more minutes.
2 min
7
Serve with white rice.
1 min