Recipes

Quick sweet potato curry with tuna lentil and quinoa salad

Time

40

Serves

4

Difficulty

Easy

Ingredients

  • 2 pouches tuna salad with lentils and quinoa, TRATA Salad Pocket
  • 1 large onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 tbsp olive oil
  • Salt and pepper
  • 2 peppers, diced
  • 2 large sweet potatoes (800g)
  • 1 cup corn kernels
  • 2 tbsp (100g) curry paste
  • 500g water

For serving

  • 300g rice, cooked
  • 100g cashews, roasted
  • Fresh ginger
  • Fresh coriander

Method

In  a large pot add the onion, garlic, olive oil, salt and pepper, cover with the lid, and cook over medium heat for about ten minutes or until the onion is sweet and translucent. Add the peppers, sweet potatoes, corn, curry paste, water, cover with the lid, and cook for about twenty minutes or until the vegetables are soft. When the vegetables are ready, add the contents of the two TRATA Salad Pockets, and mix.

Divide the rice among four bowls. Add the curry, cashews, ginger, coriander and serve.

Suggestions for this recipe

Salad Pocket
Tuna with Lentils & Quinoa