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
Black pepper to season
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.