Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce
Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, curry-flavoured bean sprouts and tuna over thickened veggie sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have curry-flavoured bean sprouts and tuna over thickened veggie sauce using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce:
  1. Make ready ā—Ž Curry-flavoured bean sprouts
  2. Get 1 bag Bean sprouts
  3. Get 1/2 tbsp Curry powder
  4. Take 1 to tatse Salt
  5. Prepare 1 Pepper
  6. Take 1 tbsp Vegetable oil
  7. Take ā—Ž Tuna and vegetable sauce
  8. Take 2 Japanese eggplant
  9. Take 1 Carrot
  10. Prepare 1 small Canned tuna
  11. Prepare 2 tbsp Sugar
  12. Take 2 tbsp Soy sauce
  13. Take 4 tbsp Water
  14. Make ready 1 tbsp Sesame oil
  15. Make ready 1 tsp of katakuriko plus 2 teaspoons of water Katakuriko slurry
Steps to make Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce:
  1. Preparation: Rinse the bean sprouts and drain well. Cut the eggplant into bite sizes and soak in water. Cut the carrot into bite sizes and boil. Drain the tuna well.
  2. For the tuna and vegetable sauce, heat sesame oil and fry the drained eggplant. After cooking thoroughly, add the cooked carrot and fry further.
  3. Add the drained tuna, 2 tablespoons each of sugar and soy sauce and 4 tablespoons of water. Simmer over low heat and bring to a boil.
  4. After bringing the contents to a boil, add the katakuriko slurry to thicken the sauce.
  5. For the curry-flavoured bean sprouts, heat vegetable oil and stir-fry the bean sprouts quickly. Season with 1/2 tablespoon of curry powder, salt and pepper.
  6. Transfer the curry-flavoured bean sprouts on a serving dish and pour the tuna and vegetable sauce on top. Serve.

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