Place medium saucepan on a medium high heat. Add a glug of oil and fry curry powder for about 30 seconds.

Quickly add the coconut milk, tuna (with the juices) and sliced zucchini.

Cover and simmer until the zucchini is tender and no longer crunchy – about 10 minutes.

Taste and season with salt or more curry powder as needed.

Divide between two bowls. Top with herbs and cashews.