Prawn, pea & spinach coconut curry with microwave quinoa rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 5
Skip to ingredients
Showing items 1 to 3 of 6
- 150g quinoa
- 150g basmati rice
- 1 small red onionchopped
- 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 limeto serve (optional)
Nutrition: Per serving (5)
- kcal557
- fat27g
- saturates19g
- carbs50g
- sugars9g
- fibre7ghigh
- protein24g
- salt0.65g
Method
step 1
Rinse and drain the quinoa and rice in a sieve three times to remove excess starch. Tip into a very large bowl (to prevent over-spill in the microwave), then pour in 300ml boiling water from the kettle, cover with a heavy plate, and microwave on high for 15 mins. Leave to rest, still covered, for 5 mins before fluffing with a fork.
step 2
Meanwhile, prepare the curry. In a pan over medium heat, fry the onion in the oil until it starts to brown. Add the cumin, ginger and garlic, and stir for a minute. Mix in the tomato purée and cook for another minute.
step 3
Add the coconut cream, peas, prawns, spinach, turmeric and salt. Cover and cook until the prawns turn opaque and pink, and the spinach has wilted, about 5 mins. Add a little water to adjust the consistency as needed. Serve the curry over the quinoa rice with a squeeze of fresh lime, if you like.
