Description
A vibrant and creamy prawn, pea, and spinach coconut curry served over fluffy microwave-cooked quinoa and basmati rice. This quick and nutritious meal combines aromatic spices, tender prawns, and fresh vegetables for a wholesome dinner bursting with flavor.
Ingredients
Scale
Grains
- 150g quinoa
- 150g basmati rice
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
To Serve
- 1 lime, to serve (optional)
Instructions
- Cook the quinoa and rice: Rinse and drain the quinoa and basmati rice thoroughly in a sieve three times to remove excess starch. Place into a very large microwave-safe bowl to prevent spilling. Pour over 300ml boiling water, cover with a heavy plate, and microwave on high for 15 minutes. Let it rest covered for 5 minutes, then fluff with a fork to separate the grains.
- Prepare the curry base: While the grains are cooking, heat the olive oil in a pan over medium heat. Add the chopped red onion and fry until it begins to brown, enhancing sweetness and aroma.
- Add spices and aromatics: Stir in the cumin seeds, finely chopped ginger, and garlic. Cook and stir constantly for about one minute to release their flavors without burning.
- Incorporate tomato purée: Mix in the tomato purée and cook for another minute, allowing it to thicken and intensify the curry base.
- Add main curry ingredients: Pour in the coconut cream, then add the frozen peas, king prawns, baby spinach leaves, ground turmeric, and salt. Stir gently to combine all ingredients evenly.
- Simmer the curry: Cover the pan and cook for about 5 minutes, until the prawns turn opaque and pink and the spinach is wilted. Adjust consistency by adding a little water if necessary.
- Serve: Spoon the prawn, pea, and spinach coconut curry over the fluffed quinoa and rice mixture. Serve with a fresh squeeze of lime, if desired, to add a citrusy brightness.
Notes
- For added heat, a pinch of chili flakes or fresh chili can be included with the spices.
- Ensure not to overcook the prawns to keep them tender and juicy.
- Using a large bowl when microwaving the grains prevents water from boiling over.
- If coconut cream is too thick, dilute slightly with water to achieve a creamy but pourable consistency.
- To make this dish gluten-free, verify that tomato purée and all other ingredients have no added gluten-containing ingredients.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Microwaving and Stovetop
- Cuisine: Indian-inspired
Keywords: prawn curry, coconut curry, quinoa rice, spinach curry, easy dinner, healthy seafood curry
