Recipe: Tuna Curry Pasta (or Casserole)

My saving grace whenever I get random curry cravings (which happens quite often). You don't want to spend on those expensive blocks of Japanese curry roux in the supermarket? That's okay. I don't spend for those either.

Ingredients:

• 1/4 cup + 2 tbsp olive or canola or vegetable oil
• 1/4 cup flour
• 2 to 4 tbsp curry powder
• 4 cloves garlic, crushed
• 1 small onion
• 1 small carrot, optional
• 1 can of tuna
• salt
• 1/4 cup water
• cayenne pepper (optional)

Curry roux:

1. Heat 1/4 cup oil in a small saucepan.
2. On medium-high heat, add flour and stir with a wooden spoon until it turns golden.
3. Reduce heat to low. Add curry powder to the paste. Turn off the stove.

Tuna curry sauce:

1. In another saucepan, saute garlic and onion in 2 tbsp olive oil.
2. Stir curry roux and water. Let it boil.
3. Add carrots and let it cook.
4. Add tuna and let it boil again.
5. Put more curry powder or cayenne pepper if you want spicier curry.

Finally, pour the sauce on pasta. Or on rice. Or even on bread! 

Serves 1 to 2.

The color of my curry usually varies with how long I cook the flour.

Notes:

• If the sauce seems a little too dry, add more water by tablespoonfuls until you reach your desired consistency.
• I don't measure when I cook so the quantities are just rough estimates which you can change according to your taste.
• The amount of curry powder to be used depends on the quality of your curry powder and on your taste.
• You can add potatoes too.

Easy-peasy, right?