Turmeric shrimp with colorful vegetables

Kurkuma-Garnelen mit buntem Gemüse

Preparing seafood Ayurvedically is quick and easy! Enjoy a taste of the exotic with turmeric shrimp and colorful vegetables. Discover this aromatic recipe full of colors and flavors for a healthy, delicious meal.

Ingredients for 2 people:

  • 300 g shrimp, preferably fresh

  • 200 g green beans

  • ½ courgette

  • ½ red pepper

  • 1 small onion

  • Coconut oil

  • 1 dash of coconut milk

  • Juice of half a lemon

  • 1 tsp curry powder (I use Adios salt hot from Sonnentor)

  • ½ tsp turmeric

  • 1 pinch of ginger powder

  • Uniodized rock salt

  • Black pepper

Preparation:

  1. Fry diced onion in coconut oil, add curry powder and fry briefly. Add the green beans and red pepper and pour in a little water. After 5 minutes, add the zucchini and simmer for 10 minutes. Season to taste with salt and pepper and a dash of coconut milk.

  2. Wash the prawns, pat dry and season with turmeric and ginger. Fry in a pan with coconut oil and season with salt, pepper and lemon juice at the end.

My dosha tip: In Ayurveda, seafood and fish are considered difficult to digest, warming, sweet and nourishing. Fatty fish such as salmon or mackerel should only be eaten when there is a good digestive fire. White freshwater fish are considered easier to digest. Digestive spices and lemon juice should therefore not be missing from fish dishes.

We recommend supporting the body with the organic herbal mixture from Agni once or twice a year. The focus is on digestive power for a healthy life. ORGANIC Agni for a balanced stomach.