Indian Cauliflower & Sweet Potato Superfood Korma : Healthy Recipe by Jason Wrobel

Wednesday Sep 26 | BY |
| Comments (2)

This recipe is a sure-fire way to impress friends and family with your ethnic cooking skills.

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.

Jason Wrobel

Jason Wrobel

Jason Wrobel is a world-renowned leader in organic raw vegan cuisine, culinary education and health entertainment. He is a graduate of the Living Light Culinary Arts Institute and is nationally certified as a Raw Food Chef and Culinary Instructor.

Hollywood celebs such as Woody Harrelson, Jeremy Piven, Robin Wright, Sigourney Weaver, John C. Reilly, Steve Buscemi, Isabelle Adjani, Oren Moverman and Russell Simmons have raved about his healthy, innovative and delicious plant-based creations. As a live speaker known for his empowering, passionate and comedic delivery, he has shared the stage with wellness luminaries and bestselling authors such as John Robbins, David Wolfe, Kevin Trudeau, Donna Gates, Dr. Joseph Mercola, Dr. Joel Fuhrman, Ron Teeguarden and Kathy Freston.

His first DVD, Simple Vegan Classics, is an international bestseller and thousands of people worldwide have learned how to prepare easy and nutritious raw vegan foods with this entertaining and educational guide. He is also the host of The J-Wro Show® on YouTube, showcasing healthy recipes, lifestyle transformation tips and culinary comedy. He is also the host of the new television cooking show, How to Live to 100, debuting on The Cooking Channel in January 2013. Visit his website to check out his recipe demo videos, e-books, recipes, health tips, video blogs and upcoming live appearance dates.


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  1. Calypso says:

    I just made this. I couldn’t wait until tonight. I didn’t have golden berries (I don’t even know what they are) and didn’t use Stevia but I’m really pleased with the outcome. Oh and I kept my veggies raw. I might hold back on the curry powder next time.

    Tumeric rocks.

    I’ll definitely be making it again.



  2. Thank you Kevin for all the love and effort 🙂

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