Dinner

Prawn, Pea & Spinach Coconut Curry with Microwave Quinoa Rice Recipe

Name: Prawn, Pea & Spinach Coconut Curry with Microwave Quinoa Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian-inspired
Ingredients: 150g quinoa; 150g basmati rice; 300ml boiling water; 1 small red onion, chopped; 1 tbsp olive oil; ½ tsp cumin seeds; 1 tsp finely chopped ginger; 1 tsp finely chopped garlic; 3 tbsp tomato purée; 300g coconut cream; 300g frozen peas; 300g king prawns; 200g baby spinach leaves; ½ tsp ground turmeric; Salt, to taste; 1 lime, to serve (optional)

ByBen Miller November 5, 2025November 5, 2025

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Introduction

This prawn, pea, and spinach coconut curry is a vibrant and comforting dish that comes together quickly, perfect for busy weeknights. Paired with fluffy microwave quinoa rice, it offers a wholesome and flavorful meal that’s both nourishing and satisfying.

The image shows a white pot filled with a bright orange shrimp curry mixed with green peas and wilted spinach on a white marbled surface. Alongside it, there is a white bowl with fluffy brown and white rice. Part of the dish is served in a dark bowl, where the shrimp curry with peas and spinach sits on one side and a serving of the rice on the other, garnished with two lime wedges on the side. A blue textured cloth is partially visible underneath the bowls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g quinoa
150g basmati rice
1 small red onion, chopped
1 tbsp olive oil
½ tsp cumin seeds
1 tsp finely chopped ginger
1 tsp finely chopped garlic
3 tbsp tomato purée
300g coconut cream
300g frozen peas
300g king prawns
200g baby spinach leaves
½ tsp ground turmeric
1 lime, to serve (optional)

Instructions

Step 1: Rinse and drain the quinoa and basmati rice in a sieve three times to remove excess starch. Place the grains in a very large bowl to prevent spills in the microwave.
Step 2: Pour 300ml boiling water over the quinoa and rice, then cover the bowl with a heavy plate. Microwave on high for 15 minutes, then leave covered to rest for 5 minutes. Fluff with a fork before serving.
Step 3: While the rice cooks, heat the olive oil in a pan over medium heat. Fry the chopped onion until it begins to brown.
Step 4: Add the cumin seeds, ginger, and garlic to the pan and stir for about one minute until fragrant.
Step 5: Stir in the tomato purée and cook for another minute to develop the flavors.
Step 6: Pour in the coconut cream, then add the frozen peas, king prawns, baby spinach, turmeric, and salt to taste. Cover and cook for about 5 minutes until the prawns turn pink and opaque, and the spinach has wilted.
Step 7: If the curry is too thick, add a little water to reach your desired consistency. Serve the curry hot over the fluffy quinoa rice.
Step 8: Optionally, garnish with a squeeze of fresh lime juice for added brightness before serving.

Tips & Variations

For extra heat, add a chopped chili or a pinch of chili flakes with the cumin seeds.
Use fresh prawns if available for a more delicate texture and flavor.
Swap peas for green beans or edamame for a different vegetable twist.
To make it vegetarian, replace prawns with tofu or chickpeas for protein.

Storage

Store leftover curry and quinoa rice in separate airtight containers in the refrigerator for up to 2 days. Reheat the curry gently on the stove or microwave, stirring occasionally, and add a splash of water if it thickens. Quinoa rice can be reheated in the microwave until warm.