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Ingredients
  • 1 tablespoon olive sunflower oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon mild curry paste (such as korma)
  • 1 teaspoon ground turmeric
  • 1 red capsicum, finely chopped
  • 10 to 12 fresh curry leaves
  • 1 ½ cups (300g) basmati rice
  • 3 cups (750ml) salt-reduced vegetable stock
  • 1 tablespoon lemon juice
  • 425g can tuna in chilli oil, drained
  • 60g snow peas, thinly sliced
  • Mango chutney and Indian pickle, to serve (optional)
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