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.
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 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.
- 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.
- 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.
- 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.
- 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
