Prawn, pea & spinach coconut curry with microwave quinoa rice
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Prawn, pea & spinach coconut curry with microwave quinoa rice

By Dr Chintal Patel

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

  • Prep:20 mins
    Cook:20 mins
  • Serves 5
  • Easy

Nutrition per serving

  • kcal 557
  • fat 27g
  • saturates 19g
  • carbs 50g
  • sugars 0g
  • fibre 7g
  • protein 24g
  • salt 0.65g

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)

Method

  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.

  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.

  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.

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