The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Sri-Lankan Style Tiger Prawn Curry with Beetroot Quinoa
This vibrant dish is like a rainbow in a bowl. Sizzle sustainably caught tiger prawns with delicious ginger and garlic, curry powder and spring onions. Stir in coconut to make it luxuriously creamy. Bright green tenderstem and cumin spiked beetroot quinoa on the side for even more nutrients.
Ready in 20
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 180g Tenderstem broccoli
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 180g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 40g creamed coconut
- 80g quinoa (quinoa (100%))
- 250g pre-cooked beetroot
- 2 tsp cumin seeds
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 spring onion
Nutritional Information
Calories: 547
Protein: 31g
Carbs: 46g
Fat: 29g
Ingredients
- 2 spring onion
- 90g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 180g Tenderstem broccoli (use half)
- 250g pre-cooked beetroot (use half)
- 2 tsp cumin seeds (use half)
- 80g quinoa (use half) (quinoa (100%))
- 1 tbsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 40g creamed coconut (use half)
Nutritional Information
Calories: 551
Protein: 31g
Carbs: 46g
Fat: 29g
Sri-Lankan Style Tiger Prawn Curry with Beetroot Quinoa
This vibrant dish is like a rainbow in a bowl. Sizzle sustainably caught tiger prawns with delicious ginger and garlic, curry powder and spring onions. Stir in coconut to make it luxuriously creamy. Bright green tenderstem and cumin spiked beetroot quinoa on the side for even more nutrients.
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Cooking Instructions
- Boil a kettle. Trim the broccoli. 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. In the final 3-4 minutes, add the broccoli and remove with a slotted spoon.
- Drain the beetroot and then cut into 1cm chunks. Heat a frying pan with 2 tsp oil on medium-high heat. Add the cumin seeds and fry for 30 seconds, and then add the beetroot and 1/2 the ginger and garlic paste. Cook for 1-2 mins, and then remove the beetroot from the pan and leave to one side. Finely slice the spring onion.
- Dissolve the creamed coconut and 1/2 stock cube in a jug with 250ml hot water (125ml for 1 person). Reheat the frying pan with 2 tsp oil on medium-high heat. Add the remaining garlic and ginger paste and 1/2 the spring onions, cook for 1 min, then add the curry powder and coconut stock mixture. Cook for 3 mins, then add the prawns. Simmer for 6-8 mins, until the prawns are pink and cooked through. Season with sea salt and black pepper.
- Mix the cumin beetroot through the cooked quinoa. Serve alongside the prawn curry, and the broccoli. Sprinkle over the remaining spring onions.
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