Description
A vibrant and creamy prawn curry infused with coconut cream, peas, spinach, and warming spices, served over perfectly cooked microwave quinoa and basmati rice. This quick and healthy dish balances wholesome grains with tender seafood and fresh vegetables, making it a delightful meal full of flavor and texture.
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
- 1 lime, to serve (optional)
Instructions
- Cook the quinoa and rice: Rinse and drain the quinoa and basmati rice in a sieve three times to remove excess starch. Transfer them into a very large microwave-safe bowl to prevent over-spill. Pour in 300ml boiling water from the kettle, cover with a heavy plate, and microwave on high for 15 minutes. Leave to rest, still covered, for 5 minutes before fluffing with a fork.
- Sauté aromatics: While the grains are cooking, heat olive oil in a pan over medium heat. Add the chopped red onion and fry until it begins to brown, about 4-5 minutes.
- Add spices and paste: Add the cumin seeds, finely chopped ginger, and garlic to the pan. Stir continuously for 1 minute until fragrant. Then, stir in the tomato purée and cook for another minute to deepen the flavor.
- Create the curry base: Pour in the coconut cream, then add the frozen peas, king prawns, baby spinach leaves, ground turmeric, and salt to taste. Stir gently to combine all ingredients.
- Simmer the curry: Cover the pan and cook for about 5 minutes until the prawns turn opaque and pink and the spinach has wilted. Add a little water if needed to adjust the curry’s consistency.
- Serve: Spoon the prawn, pea, and spinach coconut curry over the fluffy quinoa and basmati rice. Serve with a squeeze of fresh lime juice if desired to brighten the flavors.
Notes
- Rinsing the quinoa and rice thoroughly removes excess starch, preventing them from becoming gummy.
- Using a very large bowl for microwaving grains helps avoid overflow during cooking.
- You can substitute king prawns with peeled shrimp if preferred.
- Add more water or coconut cream if you prefer a thinner curry sauce.
- Lime juice adds a fresh, tangy finish, but it is optional.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: prawn curry, coconut curry, quinoa rice, seafood curry, spinach curry, easy dinner, healthy curry
