Cancer Dietitian Curry

4 from 1 review

Use what you’ve got and don’t make it too complicated! If you’re using more than 1 cup of veggies, then adjust up the curry powder.


  • 4 T Oil (I use as much as needed in the pan to sautée the vegetables.)
  • ⅔ cup onion, chopped (I cut one onion, it may be more than ⅔ cup)
  • 1 cup carrot, chopped (I use anything from carrots, to broccoli to asparagus, to cabbage, to spinach… whatever is around and maybe more than 1 cup)
  • 1 cup celery, chopped (or other chosen vegetable; I probably use more than 1 cup)
  • 1 to 1.5 Tablespoons curry powder (depending on how much food is in the pan and how spicy it is)
  • 2 T flour (all purpose flour, or I have started using garbanzo bean flour)
  • 1 cup chicken broth (use veggie broth for vegetarian or vegan)
  • 1.5 cups milk (use soy milk or coconut milk for vegan)
  • 2 cans tuna (I sometimes substitute with a can of garbanzo beans, one or two packages of chopped tofu, or fresh white fish, or you could use canned chicken for the non-fish eaters)


  1. Sautée oil and vegetables for 5 minutes or so on high (until they are brightly colored)
  2. Reduce heat to medium high and stir in curry powder; cook 1 minute
  3. Sprinkle flour over all and stir in.
  4. Add broth and milk
  5. Bring to boil
  6. Add tuna (or beans, tofu, fish, or chicken)
  7. Reduce heat and let simmer for 15 minutes or until vegetables are soft.
  8. Serve over brown rice or quinoa