Missing flavor since you started your AIP journey? This Tandoori Shrimp and Kale Bowl from the new cookbook “AIP Indian Fusion” by Indira Pulliadath will give you a tiny taste of the big flavors that are completely accessible on our healing journey … in spite of what most people believe to be a terribly restrictive diet.
When it comes to the mindset of restriction and the AIP, I tend to roll my eyes a little bit because I honestly feel I’ve added far more than I’ve removed from my diet since starting the AIP! The bottom line is we need to think outside the box, try new things and get a little creative.
Speaking of creativity, Indira has completely blown me away with her creative use of AIP elimination stage compliant ingredients, and her new cookbook is proof that we can still enjoy the delicious depth of flavorful cultural foods while on the Autoimmune Protocol.
Indira has generously allowed me to share her recipe for the Tandoori Shrimp and Kale Bowl with you as a teaser to her cookbook – thank you Indira! (The image pictured is my attempt at the dish and looks a little different than that in the cookbook – I made lots more greens, caulirice and sauce, used green onions and Asian greens instead of kale since that’s what I had on hand.)
More about AIP Indian Fusion:
Includes 114 allergen friendly recipes with no grains, legumes, eggs, dairy, nuts, seeds, nightshades or soy.
Includes flavorful and colorful recipes (with full-page photos for every recipe) that will entice you to start AIP and stay on it!
Includes recipes for 8 flatbreads.
Includes reintroduction suggestions for many recipes, because the AIP elimination stage is not forever!
Includes both simple and practical everyday recipes as well as more in-depth meals.
Includes 4 weekly meal plans as well as menus for special occasions.
Tandoori Chicken Pizza… Green Chutney Baked Fish… Butter Chicken… Fried Calamari… Fish Tikka Masala… Kheema Samosas… Naan… Mango Pie… Saffron Ice Cream and so much more!
All of the recipes have an Indian element but the recipes are greatly influenced by other international dishes/cuisines too making this cookbook globally attractive!
Whether you are new to AIP or have tried AIP before, this 296 pages cookbook with full page color photographs for every recipe, will make AIP more enjoyable and exciting for you!
Learn more about this amazing cookbook, see the full recipe index and get your copy in print or as an e-book – just click here.
- 8-10 medium size uncooked shrimp (or 6-8 large), peeled and deveined
- 1/8 tsp sea salt
- 1/4 tsp turmeric
- 1 tsp ginger garlic paste (recipe available on page 220 of the cookbook - if you don't have it, use 1/2 tsp fresh grated ginger, 1/2 tsp fresh crushed garlic and 1/4 tsp olive oil well blended )
- 2 tbsp coconut oil or avocado oil
- 1 cup chopped kale leaves
Cauliflower Coconut Rice:
- 1 tbsp coconut oil
- 1 bay leaf
- 1 cinnamon stick (1 inch long)
- 1 1/2 cups cauliflower rice (frozen or fresh)
- pinch salt
- 1/4 cup water
- 1 tbsp shredded coconut
For the Raita Sauce
- 2 tbsp additive free coconut cream (top solid part from a coconut milk or coconut cream can)
- 1/2 of a small cucumber peeled and diced
- 1/4 of a small red onion or shallot, chopped
- pinch kala namak (black salt) or sea salt
Optional Veggies/Toppings for the Bowl:
- Boiled / roasted beets, chopped
- Thinly sliced red onions
- FOR THE SHRIMP: After thawing the shrimp, dab it with paper
towels to remove all excess moisture and place in a mixing bowl. Add the turmeric, salt and the ginger garlic paste and mix with your hands to coat uniformly. Let sit for 5-10 minutes.
Meanwhile heat a stainless steel or cast iron skillet and add the coconut oil. When hot, add the shrimp to it and cook on medium heat for about 2 minutes. Flip and cook again for 1 more minute. Then add the kale leaves and sauté together with the shrimp for 1 minute. Transfer to everything to a dish. Keep covered.
- FOR THE CAULIFLOWER COCONUT RICE:
Heat a sauce pan and add the coconut oil. When the oil gets hot, add the bay leaf and the cinnamon stick. Then add the cauliflower rice and salt. Add the water and cover and cook
for about 5-7 minutes or until all the water is evaporated and the caulirice is soft. Add the shredded coconut and mix. Keep aside.
- FOR THE RAITA SAUCE:
Blend all ingredients for the sauce in a food processor until you get a creamy sauce. If the sauce is too watery, add some more coconut cream and blend again.
- TO ASSEMBLE THE BOWL:
Take a large size bowl and place the ‘caulirice’ in the bowl. Then place the shrimp and Kale over it. Place the other veggies (if adding) in the bowl too. Drizzle the raita sauce over the shrimp and the ‘rice’.