tuna curry bowl

This simple tuna curry bowl is made with pantry/freezer staples and comes together in less than 20 minutes so it’s perfect for a quick and healthy weeknight meal! Paleo, grain-free, gluten-free and low-carb.

Tuna Curry Bowl with Cauliflower Rice

coconut oil

ginger

garlic,

Tablespoon yellow curry powder

15 coconut milk (regular or lite)

Tablespoon coconut aminos

lime juice

cayenne

turmeric

black pepper

16 oz bag frozen stir-fry veggies

oz bag frozen cauliflower rice,

green onions (greens only), chopped

cilantro, chopped

cashews, chopped

sriracha (optional)

Heat coconut oil in a large skillet over medium high heat. Add ginger and garlic and sauté until fragrant, about 3-4 minutes. Add stir-fry veggies and cook for another 3-4 minutes. Stir in spices (curry powder, turmeric, cayenne and black pepper) and then add coconut milk, coconut aminos, and lime juice into the skillet as well.

Continue stirring and bring mixture to light boil. Reduce heat and stir in tuna. Cook additional 1-2 minutes until just heated through. Serve tuna curry over cooked cauliflower rice. Garnish each portion with green onion, cilantro and cashews. Top with sriracha (or your favorite hot sauce) and enjoy!

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The most viewed tuna curry bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Tuna Curry Bowl with Cauliflower Ri...

The most viewed tuna curry bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine