Serves 6
Preparation: 10 mins | Cooking: 20 mins

Ingredients:
1 tbsp Dandaragan olive oil
1 onion, chopped
2 tsp Spencers chopped garlic
1 tbsp Spencers Korma curry paste
1 tsp Spencers turmeric
1 red capsicum, diced
1 ½ cups (300g) Spencers Basmati rice
3 cups (750mL) vegetable stock
1 cups (250mL) water
1 tbsp lemon juice
425g tin tuna in oil, drained
60g sugar snap peas, sliced
½ cup coriander leaves, chopped
Spencers papadums, to serve
Spencers Mango chutney, to serve

1. Heat oil in a large frying pan and sauté onion and garlic on a low heat for 3-4 minutes or until soft.
2. Stir in curry paste and turmeric and cook for a further minute until aromatic.
3. Add rice and capsicum and stir until rice is well coated in spices.
4. Add vegetable stock, water and lemon and simmer for 10-15 minutes until rice is cooked and all liquid has been absorbed. (Add extra water if rice begins to dry out).
5. When rice is cooked add tuna, peas and coriander and heat through. Serve pilau with papadums and mango chutney.