Dinner

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

BySophie Carsel November 6, 2025November 6, 2025

Introduction

This prawn, pea, and spinach coconut curry is a vibrant, creamy dish full of fresh flavors. Paired with a quick microwave quinoa and rice blend, it makes for a wholesome and satisfying meal perfect for busy weeknights.

A white pot with blue handles is filled with a shrimp curry featuring pink shrimp, bright green peas, and dark green spinach leaves in an orange sauce. Next to it, a white bowl holds cooked brown and white rice mixed together, showing a slightly fluffy texture. In the front, a dark bowl contains a portion of the shrimp curry layered on top of a bed of the same rice, and two lime wedges sit on the side. The bowls and pot are placed on a dark wooden surface with a crumpled blue cloth nearby, all resting on a white marbled texture background. 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 them in a very large bowl to prevent spilling during cooking.
Step 2: Pour 300ml boiling water over the grains, 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.
Step 3: While the grains cook, heat olive oil in a pan over medium heat. Fry the chopped red onion until it starts to brown.
Step 4: Add cumin seeds, ginger, and garlic to the pan. Stir for about one minute until fragrant.
Step 5: Mix in the tomato purée and cook for another minute to intensify the flavors.
Step 6: Stir in the coconut cream, frozen peas, king prawns, baby spinach leaves, ground turmeric, and a pinch of salt.
Step 7: Cover the pan and cook for around 5 minutes until the prawns turn opaque and pink, and the spinach wilts. Add a little water if needed to adjust the curry’s consistency.
Step 8: Serve the curry hot over the fluffy quinoa and rice mixture, with a squeeze of fresh lime if desired.

Tips & Variations

For a spicier curry, add a chopped fresh chili or a pinch of chili powder with the garlic and ginger.
You can swap king prawns for cooked chicken or tofu for a different protein option.
If you don’t have a microwave, cook the quinoa and rice together on the stovetop using a 2:1 water-to-grain ratio.
Use light coconut milk instead of coconut cream for a lower-fat version, though the curry will be less rich.

Storage

Store any leftover curry and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan on the stove or in the microwave until piping hot. Stir occasionally and add a splash of water if the curry thickens while reheating.