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

Introduction

This prawn, pea, and spinach coconut curry is a vibrant and comforting dish that combines fresh ingredients with creamy coconut cream. Paired with microwave-cooked quinoa and basmati rice, it’s a quick and satisfying meal perfect for busy weeknights.

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

1. Step 1: Rinse and drain the quinoa and basmati rice in a sieve three times to remove excess starch. Transfer them to a very large microwave-safe bowl to prevent spilling.
2. Step 2: Pour 300ml boiling water over the grains, cover the bowl with a heavy plate, and microwave on high for 15 minutes. Let it rest, still covered, for 5 minutes before fluffing with a fork.
3. Step 3: While the grains cook, heat olive oil in a pan over medium heat. Fry the chopped onion until it begins to brown.
4. Step 4: Add cumin seeds, finely chopped ginger, and garlic to the pan. Stir for one minute until fragrant.
5. Step 5: Mix in the tomato purée and cook for another minute to develop the flavors.
6. Step 6: Pour in the coconut cream, then add frozen peas, king prawns, baby spinach leaves, ground turmeric, and salt to taste. Stir to combine.
7. Step 7: Cover the pan and cook for about 5 minutes until the prawns are opaque and pink, and the spinach has wilted. Add a little water if the curry is too thick.
8. Step 8: Serve the prawn coconut curry over the fluffy quinoa and rice mixture. Finish with a squeeze of fresh lime juice if desired.

Tips & Variations

• For extra heat, add a chopped chili or a pinch of chili flakes when frying the onion.
• Swap king prawns for cooked chicken or tofu to suit dietary preferences.
• Use fresh peas if available for a sweeter taste and texture.
• If you don’t have a microwave, cook the quinoa and rice on the stove using 600ml boiling water, simmering on low until the water is absorbed.

Storage

Store leftover curry and rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave, adding a splash of water or coconut cream to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh prawns instead of frozen?

Yes, fresh prawns work well. Just ensure they are peeled and deveined before adding to the curry. Cooking time remains about the same.

Is this recipe gluten-free?

Yes, this prawn, pea, and spinach coconut curry with quinoa and basmati rice is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

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

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★★★★★

4.7 from 122 reviews

• Author: Hailey
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A vibrant and creamy prawn curry featuring tender peas and fresh baby spinach, simmered in rich coconut cream and fragrant spices. Served with a fluffy blend of microwave-cooked quinoa and basmati rice, this easy-to-make dish delivers a flavorful, nutritious meal perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Prepare the quinoa and rice: Rinse and drain the quinoa and basmati rice thoroughly in a sieve three times to remove excess starch. Place them into a very large microwave-safe bowl to prevent overflow. Pour in 300ml boiling water, cover with a heavy plate, and microwave on high for 15 minutes. Let it rest, still covered, for 5 minutes before fluffing with a fork.
2. Sauté aromatics: While the quinoa and rice cook, heat olive oil in a pan over medium heat. Add the chopped red onion and fry until it starts to brown, releasing its sweetness.
3. Add spices and flavorings: Stir in the cumin seeds, finely chopped ginger, and garlic, cooking for about a minute to awaken their aromas. Then, mix in the tomato purée and cook for another minute to deepen its flavor.
4. Simmer the curry: Pour in the coconut cream, add frozen peas, king prawns, baby spinach leaves, ground turmeric, and salt. Cover the pan and cook for roughly 5 minutes, or until the prawns turn opaque and pink, and the spinach is wilted. Add a splash of water if the curry needs loosening.
5. Serve: Spoon the prawn, pea, and spinach coconut curry over the fluffy quinoa and basmati rice. Garnish with a squeeze of fresh lime juice if desired, adding brightness to the rich flavors.

Notes

• Rinsing quinoa and rice thoroughly prevents clumping and ensures fluffier grains.
• If you prefer stronger spice, add a pinch of chili flakes when sautéing the aromatics.
• Adjust the coconut cream quantity for a thicker or thinner curry consistency.
• For a vegetarian version, substitute prawns with tofu or chickpeas.
• Microwaving quinoa and rice together offers a quick, hands-off cooking alternative to stovetop methods.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Microwave, Stovetop
• Cuisine: Indian-inspired

Keywords: prawn curry, coconut curry, quinoa rice, microwave rice, quick curry, seafood curry, healthy dinner