Naan bread
Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry
Prawn, pea & spinach coconut curry with microwave quinoa rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 5
Skip to ingredients
- 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.
