This vibrant and flavorful prawn, pea, and spinach coconut curry is a delightful dish that brings together the richness of coconut cream and the freshness of vegetables. Paired with fluffy quinoa rice, this meal is not only delicious but also packed with nutrients. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress.
Why You Will Love This Recipe
You will love this recipe for its incredible balance of flavors and textures. The sweetness of the prawns, the creaminess of the coconut, and the slight crunch of the peas create a harmonious dish that is both comforting and exciting. Additionally, the use of quinoa adds a healthy twist, providing a gluten-free and protein-rich alternative to traditional rice. This dish is quick to prepare and can be made in under 30 minutes, making it an excellent choice for busy weeknights. Plus, it’s a one-pot wonder, meaning fewer dishes to wash afterward!
Introduction
Coconut curry is a staple in many cuisines, particularly in Southeast Asia, where it is celebrated for its rich, aromatic flavors. This prawn, pea, and spinach coconut curry takes inspiration from these traditional dishes while incorporating modern cooking techniques and ingredients. The use of quinoa instead of rice not only enhances the nutritional profile but also adds a delightful nuttiness to the dish. Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding, making it a perfect addition to your culinary repertoire.
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, peeled and deveined
- 200g baby spinach leaves
- ½ tsp ground turmeric
- 1 lime, to serve (optional)
Preparation:
Step 1: Rinse and drain the quinoa and basmati rice in a sieve three times to remove excess starch. This step is crucial as it helps achieve fluffy grains when cooked.
Step 2: Transfer the rinsed quinoa and rice into a very large bowl (this helps prevent over-spill in the microwave). Pour in 300ml of boiling water from the kettle, cover with a heavy plate, and microwave on high for 15 minutes.
Step 3: After microwaving, let the grains rest, still covered, for an additional 5 minutes. Fluff with a fork to separate the grains and set aside.
Step 4: While the quinoa rice is cooking, prepare the curry. In a medium-sized pan over medium heat, add the olive oil and sauté the chopped red onion until it starts to brown, about 5 minutes.
Step 5: Add the cumin seeds, ginger, and garlic to the pan, stirring for about a minute until fragrant. Then, mix in the tomato purée and cook for another minute, allowing the flavors to meld together.
Step 6: Pour in the coconut cream, followed by the frozen peas, king prawns, baby spinach, turmeric, and a pinch of salt. Cover the pan and cook for about 5 minutes, or until the prawns turn opaque and pink, and the spinach has wilted. If the curry is too thick, add a little water to adjust the consistency.
Step 7: Serve the curry over the fluffy quinoa rice, and squeeze fresh lime juice over the top for an extra burst of flavor, if desired.
COOKING Rating: ⭐⭐⭐⭐⭐
Serving Suggestions:
This prawn, pea, and spinach coconut curry is best enjoyed hot, served over the fluffy quinoa rice. You can garnish it with fresh cilantro or a sprinkle of chili flakes for added heat. For a complete meal, pair it with a side of crispy papadums or a fresh cucumber salad to balance the richness of the curry.
Tips:
- Fresh vs. Frozen Prawns: If you have access to fresh prawns, feel free to use them instead of frozen. Just ensure they are peeled and deveined before cooking.
- Adjusting Spice Levels: If you prefer a spicier curry, consider adding a chopped chili or a pinch of red pepper flakes during the cooking process.
- Vegetarian Option: To make this dish vegetarian, simply replace the prawns with chickpeas or tofu, and adjust the cooking time accordingly.
- Storage: Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Quinoa Cooking Tip: If you prefer to cook quinoa on the stovetop, use a 2:1 water-to-quinoa ratio and simmer for about 15 minutes until the water is absorbed.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nutritional Information:
Calories: 450
Protein: 25g
Sodium: 600mg
Conclusion
This prawn, pea, and spinach coconut curry with microwave quinoa rice is a delightful dish that is both easy to prepare and packed with flavor. The combination of ingredients not only makes for a visually stunning meal but also delivers a satisfying taste experience that will leave you wanting more. Perfect for any occasion, this recipe is sure to become a favorite in your household.
Questions and Answers about this Recipe
- Can I use other types of rice instead of basmati?
Yes, you can use any long-grain rice, such as jasmine or even brown rice. Just be mindful of the cooking time, as different types of rice may require adjustments. - Is this dish suitable for meal prep?
Absolutely! This curry stores well in the refrigerator and can be reheated, making it a great option for meal prepping for the week. - What can I substitute for coconut cream?
If you prefer a lighter option, you can use coconut milk instead of cream. This will result in a slightly thinner curry but still delicious. - How can I make this dish vegan?
To make this dish vegan, substitute the prawns with chickpeas or tofu, and ensure that the coconut cream is dairy-free. - Can I add more vegetables to this curry?
Yes, feel free to add other vegetables such as bell peppers, carrots, or zucchini. Just make sure to adjust the cooking time accordingly to ensure they are tender.
Enjoy your culinary adventure with this delightful prawn, pea, and spinach coconut curry!
