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Prawn, pea & spinach coconut curry with microwave quinoa rice

Prawn, pea & spinach coconut curry served in a casserole dish with quinoa rice alongside

Prawn, pea & spinach coconut curry with microwave quinoa rice

Name: Prawn, pea & spinach coconut curry with microwave quinoa rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5
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)

Dr Chintal Patel

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Serves 4 - 5

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.7 out of 5.6 ratingsRate

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Try this simple curry for a family dinner. It delivers seven plant points, plenty of fibre and two of your five-a-day

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving (5)

kcal557
fat27g
saturates19g
carbs50g
sugars9g
fibre7g

high
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.

Recipe from Good Food magazine, Christmas 2024

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A star rating of 4.7 out of 5.6 ratings

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