This recipe is awesome because you get to play with authentic Indian flavors and spices while bumping up the nutritional value with superfoods like golden berries, hemp seeds, coconut and quinoa. The flavor is sweet, spicy and complex. Better yet, it’s gluten-free, vegan and loaded with immune-boosting ingredients. Enjoy!
Yield: 4-6 servings
Total Prep Time: 45-50 minutes
For the Veggies
2 small heads cauliflower, de-stemmed, chopped into florets
3 medium sweet potatoes, peeled, diced
1 1/2 cups carrot, diced
1 cup red onion, diced
3/4 cup golden berries
For the Korma Sauce
1/2 unsweetened raw coconut milk
1/4 cup curry powder
1 tablespoon chili powder
3/4 cup raw hemp seeds
1 teaspoon turmeric powder
1 teaspoon ground cumin seed
1 teaspoon garlic powder
3 medium to large Heirloom or Roma tomatoes, chopped
Stevia powder or liquid, to taste
1/2 cup extra-fine shredded coconut, for topping
For the Quinoa
1 cup dry tri-color or white quinoa, rinsed
2 cups filtered water
Cook the quinoa with filtered water for 15 minutes on low heat, covered, until all the water is absorbed and the quinoa is light and tender. Gently fluff with a fork and cover. Set aside.
Chop the cauliflower into small florets. Add the golden berries, diced sweet potatoes, carrot and onion and mix in a large bowl. Put all remaining sauce ingredients in a high-speed blender and blend until well combined and very smooth. Feel free to add more water (or some additional coconut milk) if required to thin the sauce.
Pour the korma sauce over the veggie mixture and stir well to combine. Cook on medium heat in a large saucepan for 20-25 minutes on medium-low heat, until the veggies are slightly tender. Top with finely shredded coconut, raw hemp seeds and golden berries to taste.
Serve over a bed of cooked quinoa. Store any remaining korma separate from the quinoa. This dish keeps for up to 4 days in a covered container in the refrigerator.
Cook this recipe with Jason on You Tube!
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Photo courtesy Jason Wrobel.