Description
This vibrant prawn, pea, and spinach coconut curry paired with fluffy microwave quinoa rice is a quick and nutritious meal packed with fresh flavors and wholesome ingredients. The creamy coconut curry blends warming spices with tender prawns and fresh vegetables, making it perfect for a satisfying weeknight dinner.
Ingredients
Scale
For the Quinoa Rice
- 150g quinoa
- 150g basmati rice
- 300ml boiling water
For the Curry
- 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)
Instructions
- Prepare the Quinoa Rice: Rinse and drain the quinoa and basmati rice in a sieve three times to remove excess starch. Place them into a very large microwave-safe bowl to prevent spillage. Pour in 300ml boiling water, cover with a heavy plate, and microwave on high power for 15 minutes. After cooking, leave it covered to rest for 5 minutes, then fluff gently with a fork.
- Sauté the Aromatics: While the rice is cooking, heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped red onion and fry until it starts to brown and soften, about 3-4 minutes.
- Add Spices and Garlic: Stir in ½ teaspoon cumin seeds, 1 teaspoon finely chopped ginger, and 1 teaspoon finely chopped garlic. Cook for about 1 minute until fragrant.
- Incorporate Tomato Purée: Mix in 3 tablespoons of tomato purée to the pan and cook for an additional minute to develop the flavors.
- Simmer the Curry: Pour in 300g of coconut cream along with 300g frozen peas, 300g king prawns, 200g baby spinach leaves, and ½ teaspoon ground turmeric. Season with salt to taste. Cover the pan and cook for about 5 minutes, or until the prawns turn opaque and pink and the spinach has wilted. Add a splash of water if the curry seems too thick, adjusting the consistency to your preference.
- Serve: Spoon the creamy prawn curry over the microwaved quinoa rice. Finish with a squeeze of fresh lime juice if desired for a bright, zesty touch.
Notes
- Use a very large bowl for microwaving the rice mixture to prevent boil-over.
- Rinsing quinoa and rice removes excess starch, making the grains fluffier.
- If you prefer, substitute king prawns with peeled raw shrimp or other shellfish.
- The curry can be adjusted for thickness by adding water to your preferred consistency.
- For extra heat, add a chopped chili when sautéing the aromatics.
- Serve with fresh coriander or chopped nuts for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Curry
- Method: Microwave for rice and Stovetop for curry
- Cuisine: Indian-inspired
Keywords: prawn curry, coconut curry, quinoa rice, microwave rice, quick dinner, healthy curry, spinach curry, pea curry
