Entree: Seychelles – Lentil Curry with Tuna (Hearty curried lentils cooked with canned tuna and Seychellois spices)

Serving Size: 4

Approximate Time

Prep 12 min

Cook 35 min

Total 47 min

Ingredients

- 1 cup (200 g) dried brown or red lentils, rinsed
- 3 cups (720 ml) water or vegetable broth
- 1 can (14 oz / 400 ml) coconut milk
- 2 (5 oz / 140 g each) cans tuna, drained (approx. 4 oz / 115 g drained each)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, finely grated
- 1 tbsp (7 g) curry powder
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 small fresh chili, sliced (optional)
- 1 medium tomato, about 5 oz (140 g), diced
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) lime juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–6 minutes.
2. Add the minced garlic and grated ginger and cook 1 minute until fragrant. Stir in the curry powder, turmeric, and cumin and cook 30 seconds to bloom the spices.
3. Add the rinsed lentils, diced tomato, and water or broth. Bring to a boil, then reduce heat to a simmer. Cover and cook until lentils are tender, about 20–25 minutes for brown lentils or 12–15 minutes for red lentils. Stir occasionally and add a splash of water if too thick.
4. When lentils are nearly tender, stir in the coconut milk, sliced chili (if using), salt, and pepper. Simmer gently 5–8 minutes to meld flavors.
5. Flake the drained tuna and fold into the curry, heating gently until warmed through, about 2–3 minutes. Adjust seasoning with more salt, pepper, or lime juice as desired.
6. Remove from heat, stir in the lime juice, and garnish with chopped cilantro. Serve hot with steamed rice or flatbread.