Tuna risotto - Dairy free

1 tsp Keens Curry powder (or to taste)
4 - 6 cups chicken stock
2 cups rice
Tin tuna (drained)
Frozen peas - Zuccini - Snow peas
1 tsp ground Paprika
1 tsp ground Tumeric
Diced carrot
Diced celery

Black pepper to season

Optional extras
Sliced onion 


Place carrot and celery into pan and simmer for five minutes. Add in the Curry Powder, tumeric and paprika fry for a further 2 minutes then mix through the tuna and then add rice.

Stir rice for a couple of minutes then add stock one cup at a time and stir regularly until rice cooked. Toss through peas and other vegies, heat through.

Serve with crunchy noodles on top.