I love to make this meal. It’s simple, quick and can also be reheated. Which is always ideal! This meal although gluten-free does include dairy. So with me I simply substitute the cows milk for goats which I can have. When it comes to cooking I don’t usually measure anything so I particularly had to focus on this when cooking last time. For me it’s just a bit of this and a bit of that. :) Sorry in advance if this recipe is not the easiest to follow and a bit all over the place. It’s the first time I have written down one of my own recipes. Hope you enjoy :)
Place onion into a microwave-safe small bowl. Microwave on a low heat until soft, approximately 2 minutes on med/high. Set aside.
Place the frozen corn and peas into a microwave-safe bowl. Microwave on a low heat until cooked, approximately 3 minutes on med/high. Set aside.
Place cornflour and curry in a microwave-safe 2 litre mixing jug with lid. Slowly add milk, stirring at the same time to avoid lumps.
Add butter, crumbled chicken stock cube and onion into the jug.
Cook in microwave on low heat for approximately 3 minutes. Use whisk to stir. Place back in the microwave slowly decreasing the amount of time in the microwave (please note: once contents starts to thicken ingredients will rise). Continue this process until mixture is thick but at the same time can be poured easily.
Add peas, corn, sliced egg and tuna (shred this with a fork while adding) into mixture. Place back in microwave for approximately 2 minutes (med/high) or until hot.