Tomtom Ingredients:
For the Cauliflower Rice:
- 1 large head of cauliflower, grated into rice-like pieces
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fennel seeds
- A pinch of asafoetida (hing) – optional, enhances digestion according to Ayurveda
- Salt to taste
- Fresh cilantro for garnish
For the Coconut Lime Shrimp:
- 400 grams (about 14 oz) shrimp, peeled and deveined
- 1 tablespoon coconut oil
- 1 can (400 ml) full-fat coconut milk
- Zest and juice of 1 lime
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon cayenne pepper (adjust based on your dosha)
- Salt to taste
Directions:
- Prepare the Cauliflower Rice:
- Heat coconut oil in a large skillet over medium heat. Add cumin seeds, turmeric, coriander, fennel seeds, and asafoetida. Stir until the seeds start to pop and the mixture is fragrant.
- Add the grated cauliflower and salt. Cook, stirring occasionally, until the cauliflower is tender but not mushy, about 5-7 minutes. Remove from heat and keep warm.
- Cook the Coconut Lime Shrimp:
- In another skillet, heat coconut oil over medium-high heat. Add the shrimp and cook until they start turning pink, about 2 minutes per side.
- Lower the heat to medium, and add the coconut milk, lime zest, lime juice, grated ginger, cayenne pepper, and salt. Let it simmer until the sauce thickens slightly and the shrimp are cooked through, about 5-7 minutes.
- Serve:
- Place a serving of the spiced cauliflower rice on each plate. Top with the coconut lime shrimp and sauce.
- Garnish with fresh cilantro and serve immediately.
This recipe balances the grounding, nourishing qualities of coconut with the lightness of cauliflower and shrimp, incorporating spices that are known in Ayurveda to balance different doshas. The use of coconut oil, full-fat coconut milk, and other keto-friendly ingredients ensures this meal fits within a ketogenic diet while also embracing the Ayurvedic approach to wellness.
