Tuna & Chickpea Curry
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
334 kcal
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Course
Main Course, Dinner
Tuna & Chickpea Curry
Description
The preparation begins by sautéing finely diced onions until softened, then adding garlic paste to develop the aromatic base. A blend of dry spices including chili powder, turmeric, salt, and black pepper is cooked briefly with the onions to release their flavors. Canned tomatoes are then cooked down to form the sauce, followed by canned chickpeas to add substance and texture. Finally, canned tuna is stirred in and cooked just until heated through to keep the fish tender.
This method results in a curry with balanced spices that are not overwhelming, providing warmth and earthiness from turmeric and chili, complemented by the sweetness of cooked onions and acidity of tomatoes. The canned ingredients allow for quick preparation while still achieving a rich, home-cooked feel.
Serving the curry with homemade chapati makes a complete meal, combining protein and fiber with soft, flaky bread. The recipe notes mention possible variations in oils, fresh tomatoes, and chickpeas depending on availability and preference.
Ingredients
- 50 ml neutral cooking oil generic cooking oil
- 400 g tuna Canned
- 200 g chickpeas Canned
- 400 g tomato Canned
- 3 onion
- 1 tsp garlic paste
- 1 tsp chilli powder
- 1 tsp turmeric powder Haldi
- 1 tsp salt
- 1 tsp black pepper
Instructions
- In a pot heat up the oil on medium heat until hot then add the finely diced onions and cook for 4-5 minutes until softened (see note 1)
- Add the garlic paste then cook for 1-2 minutes
- Add the salt, chilli powder, turmeric powder, and black pepper then cook the spices for 2-3 minutes
- Add the canned tomatoes and cook for 4-5 minutes (see note 2)
- Add the canned chickpeas then cook for 4-5 minutes (see note 3)
- Add the canned tuna and cook for a further 6-8 minutes
- Serve with homemade chapatti and enjoy!
Notes
- Olive oil is preferred but neutral oils like vegetable or sunflower oil can substitute.
- Fresh tomatoes may be used instead of canned; approximately 4-5 fresh tomatoes work well.
- If using fresh chickpeas, cook them fully before adding to the curry.
- Nutritional information is provided as a courtesy and is not guaranteed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 821mg | 34% |
| Potassium | 713mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 1056IU | 21% |
| Vitamin C | 21mg | 23% |
| Vitamin D | 1µg | 5% |
| Calcium | 79mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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