Prawn, pea & spinach coconut curry with microwave quinoa rice
A simple and healthy curry featuring king prawns, peas, and spinach in a creamy coconut sauce, served over a quick microwave quinoa and rice blend.
Ingredienser
- 150 g quinoa
- 150 g basmati rice
- 1 small red onion chopped
- 1 tbsp olive oil
- 0.5 tsp cumin seeds
- 1 tsp finely chopped ginger
- 1 tsp finely chopped garlic
- 3 tbsp tomato purée
- 300 g coconut cream
- 300 g frozen peas
- 300 g king prawns
- 200 g baby spinach leaves
- 0.5 tsp ground turmeric
- 1 lime to serve (optional)
Gör så här
Rinse and drain the quinoa and rice in a sieve three times to remove excess starch.
Tip into a very large bowl, pour in 300ml boiling water, 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.
Meanwhile, 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.
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.