Prawn, pea & spinach coconut curry with microwave quinoa rice

• quinoa↗150g g
• basmati rice↗150g g
• red onion↗1 small

  chopped

• olive oil↗1 tbsp tbsp
• cumin seeds↗½ tsp tsp
• finely chopped ginger1 tsp tsp
• finely chopped garlic1 tsp tsp
• tomato purée↗3 tbsp tbsp
• coconut cream↗300g g
• frozen peas↗300g g
• king prawns↗300g g
• baby spinach leaves↗200g g
• ground turmeric↗½ tsp tsp
• lime↗1

  to serve (optional)

Step-by-step instructions

1. 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. 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. 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.