Tuna curry with rice and cashews

Ingredients

• 100 ml of quick-cooking rice
• 1/2 teaspoon of yellow curry powder
• 1/2 cup of chicken stock
• One can of tuna in oil
• 300 ml of water
• 25 grams of cashew nuts

Pour in the oil from the can of tuna into the saucepan and use it to sauté the curry.

Add the water and bouillon cube, then bring to a boil.

Add the rice and let it cook until it is tender.

Finally, add the tuna and let it heat through.

Garnish with cashews: it will make it even better.