FRIJE

Name: Tuna, peas (or split peas), and spinach in curry
Prep time: 15 min
Cook time: 20 min
Yield: 2 servings
Ingredients: 200 g of tuna crumbs; 100 g of frozen spinach; 100 g of split pea; 1 onion; 1 pinch of garlic powder; 1 pinch of ginger powder (optional); 1 teaspoon of curry powder; 1 teaspoon of cinnamon powder (optional); 2 tablespoon of thick sour cream; 1 tablespoon of oil; 100 g of rice (optional); 0.25 teaspoon of Cayenne pepper (optional); 20 g of butter; salt (according to taste); pepper (according to taste)

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Tuna, peas (or split peas), and spinach in curry

Public

Course: Main course

Preparation time: 15 minutes

Cooking time: 20 minutes

Cost per serving: 1,19 €

Energy: 786 kcal / serving

Nutritional score:

Instructions

1. Bring a pot of salted water to a boil for the rice, the preparation and cooking of the dish are done while the rice is cooking. When it is cooked, drain it and set aside.
2. Thaw the vegetables, if using fresh spinach and peas, blanch them for a few minutes.
3. Peel and slice the onion into large slices. Mince the garlic and ginger.
4. Heat two tablespoons of oil in a pan, and cook the onion, garlic, and half of the ginger over low heat.
5. After about ten minutes of cooking, add the raisins and spices, and sauté them for one to two minutes over medium heat.
6. Then add the drained and crumbled tuna into large pieces, and the rest of the ginger. Let it sauté for a few more minutes, but without coloring too much.
7. Add the spinach and peas, and reduce the heat. Mix well, season with salt, pepper... and taste to adjust the seasoning.
8. Add the cream, and let simmer over very low heat. There should be no juice, the goal is just to bring softness.
9. In a small saucepan, put a small piece of butter, the chili pepper, and the cinnamon, and heat over medium heat.
10. Incorporate them into the cooked and drained rice, gently mixing.
11. Serve the curry piping hot, presenting it with the rice.