This one pot Curry Orzo with Tuna and Peas is about to become your new go-to weeknight dinner. It’s creamy, bold curry flavor, tender orzo and a Greek yogurt sauce that comes together in one pan. If you like one pot recipes as much as I do, be sure to bookmark my page and check out the list of my favorite one pot pasta recipes next!
Why You’ll Love This One Pot Curry Orzo
- A complete meal in one bowl. With 30g of protein and 5g of fiber per serving, this one keeps everyone full and satisfied.
- Easily customizable. Swap the tuna for chicken, add extra veggies or dial the curry up or down.
- Quick & easy. One pan, 30 minutes, minimal cleanup. This is weeknight dinner without the stress.
- Bold, cozy flavor. The curry + Greek yogurt sauce is creamy and warm without being heavy or spicy.
Ingredient Notes & Substitutions
- Orzo — Found in the pasta aisle. It looks like large rice but cooks like pasta. Any brand works; just watch the cook time since it varies slightly.
- Curry powder — Grab it from the spice aisle — McCormick is everywhere and works great. Mild curry powder is what you want here.
- Canned tuna — Any canned tuna works. Chunk light is budget-friendly and mild; albacore is meatier if that’s your preference. Drain it well before adding.
- Chicken broth — Regular or low-sodium both work. Low-sodium gives you more control over the final salt level.
- Frozen peas — No need to thaw ahead of time. They go straight in from frozen.
- Greek yogurt — Plain Greek yogurt is best. Don’t sub regular yogurt — it’s too thin and will water down the sauce.
- Mayo — Optional but adds richness. Use whatever you have on hand; even light mayo works fine here. If you don’t want to add mayo, you can replace it with equal amounts of more plain Greek yogurt.
- Dijon mustard — Regular yellow mustard works in a pinch but Dijon gives a subtler, less sharp flavor.
- Cheese — Cheddar, mozzarella, or parmesan all work — use whatever’s already in your fridge.
- Lime — You need the zest, so fresh is the move here. Bottled lime juice won’t give you the same brightness.
Tips for the Best Curry Orzo
Bloom the curry powder. Add it to the pan with the garlic and onion before any liquid goes in. That 30-60 seconds of heat wakes up the spice and makes a big difference in the final flavor.
Don’t walk away from the orzo. Stir it every 5 minutes or so while it simmers. Orzo likes to stick to the bottom of the pan if you leave it alone too long.
Take it off the heat before adding the sauce. Stir in the Greek yogurt and mayo off the heat only. Adding them to an actively boiling pan can cause the sauce to break.
FAQ’s
Yes! Small pasta shapes like ditalini, small shells or elbow macaroni all work. Just keep an eye on the cook time since different shapes absorb liquid at different rates.
Absolutely. Shredded rotisserie chicken is the easiest swap and works really well with the curry sauce. Ground turkey is another great option if you want to brown a protein right in the pan before adding the orzo.
Yes, the mayo is completely optional. The Greek yogurt handles the creaminess on its own. The mayo just adds a little extra richness.
Not at all. Standard curry powder is more warm and earthy than spicy. If you’re cooking for really picky eaters or young kids, start with 1 teaspoon instead of 2 and taste as you go.
One Pot Curry Orzo with Tuna & Peas
Ingredients
- 1 tbsp olive oil
- ½ onion diced
- ½ tbsp minced garlic or about 2 cloves minced
- 2 tsp curry powder
- 1½ cups dry orzo
- 3 cups chicken or vegetable broth
- 1 cup frozen peas
- 2 (5oz) cans tuna drained
- ½ cup plain Greek yogurt
- 3 tbsp mayonnaise optional but adds richness
- ½ cup shredded cheddar, mozzarella or parmesan cheese
- 1 tsp Dijon mustard
- ½ lime (zested) or a lemon
- ½ tsp salt
- ½ tsp pepper
Instructions
- Sauté the aromatics and bloom the curry: Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the onion and cook until softened, about 4 minutes. Add garlic and curry powder and cook for 30–60 seconds, stirring often.
- Cook the orzo: Add the orzo and broth, then stir. Turn heat up slightly and bring to a low boil. Cook uncovered, stirring often so the orzo doesn't stick to the pan. Orzo is done when it's tender and most of the liquid is absorbed. (About 10 minutes.)
- Stir in the creamy mix-ins: Once orzo is done, remove pan from the heat. Wait 1-2 minutes and then stir in the frozen peas, tuna, plain Greek yogurt, mayonnaise (if using), cheese and Dijon mustard until creamy and well combined. The residual heat will warm everything through without breaking the sauce.
- Finish: Add the lime or lemon zest, salt and pepper and gently stir one more time. Taste and adjust seasoning, if needed. Enjoy!
Nutrition
How to Store Curry Orzo
Refrigerator: Store leftovers in an airtight container for up to 3 days. The orzo will continue to absorb the sauce as it sits, so it thickens up quite a bit in the fridge.
Reheating: Heat in the microwave in 30 second intervals, stirring in between. You could also enjoy this cold! I actually prefer the leftovers cold.
More Easy One Pot Pasta Recipes
If you love a easy one pot dinners, you’re in the right place. Try one of these next:
