The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cold Water Prawn Salad with Korma-spiced Quinoa
An utterly delicious grain salad featuring our sustainably sourced cold water prawns. Roasted vitamin A-rich sweet potato. Good-for-you quinoa, spinach and pepper for vitamins. A creamy dressing of turmeric, ginger, chilli and yoghurt makes everything sing. Don't forget the crunchy coconut chips.
Prep in 10
High protein
New
5 plants
Low sat fat
Serving size
Ingredients
- 10g toasted coconut chips
- 1 handful of fresh coriander
- 1 unwaxed lime
- ½ tsp turmeric
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 small sweet potato
- 1 pepper
- 200g cooked coldwater prawns (Crustaceans, Fish) (Cold water prawns (98%), salt)
- 2cm fresh ginger (use half)
- 2 tbsp korma paste (use half) (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 1 chilli
- 40g baby spinach
- 80g quinoa (quinoa (100%))
Nutritional Information
Calories: 480
Protein: 24g
Carbs: 56g
Fat: 20g
Ingredients
- 0.5 tsp turmeric (use half)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 80g quinoa (use half) (quinoa (100%))
- 1 handful of fresh coriander (use half)
- 2 tbsp korma paste (use a quarter) (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 1 chilli
- 1 unwaxed lime
- 1 small sweet potato (use half)
- 2cm fresh ginger (use a quarter)
- 40g baby spinach (use half)
- 100g cooked coldwater prawns (Crustaceans, Fish) (Cold water prawns (98%), salt)
- 1 pepper (use half)
- 10g toasted coconut chips (use half)
Nutritional Information
Calories: 521
Protein: 25g
Carbs: 59g
Fat: 23g
Cold Water Prawn Salad with Korma-spiced Quinoa
An utterly delicious grain salad featuring our sustainably sourced cold water prawns. Roasted vitamin A-rich sweet potato. Good-for-you quinoa, spinach and pepper for vitamins. A creamy dressing of turmeric, ginger, chilli and yoghurt makes everything sing. Don't forget the crunchy coconut chips.
Cook time:
35 mins
Cuisine:
Indian
Food group:
Shellfish
Allergens: Nuts, Mustard, Crustaceans, Fish
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8. Cut the sweet potato into wedges and roughly slice the pepper. Place both onto a lined baking tray. Drizzle with 1 tsp oil and season with sea salt and black pepper. Roast for 20-25 mins, turning halfway, until the veg is soft and golden.
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain. Rinse under cold water.
- Make the dressing; finely chop or grate the half piece of ginger. Finely dice the chilli (remove the seeds for less heat). Zest and halve the lime. In a small bowl, mix together the yoghurt, ginger (to taste), lime zest, juice from half the lime, half the chilli (to taste) and the turmeric.
- Heat a large frying pan with 1 tsp oil on medium heat. Add half the half pack of korma paste, cook for 30 seconds, then remove from the heat and stir in the cooked quinoa. Set aside to cool to room temperature for a cold salad (optional).
- Roughly chop the spinach and coriander. Stir the spinach and half the coriander through the quinoa along with a squeeze of lime juice and 2 tsp olive oil. Season with sea salt to taste. Stir the remaining coriander, chilli (to taste), another squeeze of lime juice and a small pinch of sea salt through the prawns and toss to coat.
- Finally, mix the roasted veg through the quinoa and serve onto plates. Top with the cold water prawns, drizzle with the yoghurt and sprinkle over the coconut chips.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.