Scenario: you usually do your weekly grocery shop on Sunday or Monday, and you also usually bring the groceries home on the bus. So, it's not often a huge shop. Your cupboards are not vastly stocked. This is generally a good system, you're independent and everything totally works because you figure it all out so that it totally works. But what happens when you come home Saturday night with stomach cramps and then you don't make it out of bed for three days except for going to the doctor who checks for appendicitis (it's not appendicitis)..?
I'll tell you what happens: you run out of food (cramps weirdly don't impact on your appetite in this weirdly specific scenario). Luckily, you're a smart lady, you have green things in the freezer for those times when half of the country floods and you find yourself being asked to shell out $7 of a humble bunch of spinach. And you have a tin of tomatoes, and a tin of tuna... You're going to be ok lady (and gentleman).
While this is spiced like a curry, I'm not sure that you can really call it a curry. But it sure is tasty. If you're low-FODMAP and can't handle peas, never fear. This will work with whatever greens you've got. The idea is that you can make this when you've bought too many concert tickets (ie you're on a budget), or the weather is terrible, or you've been to sick to make it to the supermarket! I honestly did a little dance when I made this, I'd been eating whatever was easy for days, and this was a hallelujah chorus of flavours.
240g tin tomatoes
185g tin tuna or 200g firm tofu
1 tsp lemon zest
2 tsp mustard seeds
1 tsp cumin seeds (whole)
1 tsp curry powder
1/2 cup frozen peas
3/4 cup frozen green beans (or fresh if you're lucky)
1 tbsp minced fresh ginger
2 small or 1 regular/large carrots, grated
1/2 tsp brown sugar or rice malt syrup
Handful of herbs - I had wild fennel and parsley, but coriander would also be tops
Place spices in a deep frying pan on a medium heat and toast until you start to smell them. Add a good glug of olive oil (don't be shy), and then add ginger, finely chopped herbs and lemon zest. The heat and oil will make the mustard seeds pop - once this happens, get the carrots and tomatoes in quick-smart. Simmer gently for 10-15 minutes until the tomatoes look lovely and darkened. Add tuna/tofu, beans and peas. Cook until the veggies go bright green and then whip it off the stove. Overcooked greens are not worth the time of day. The whole affair should only take 20 minutes or so. Serve with rice or raw cabbage drenched in lemon juice.