I’m a spice freak. Hands down, I love the heat. What I love even more are complex flavors and textures in a recipe. This Cauliflower and Sweet Potato Korma combines an awesome curry sauce with protein and nitrogen-rich veggies – along with some high-powered superfood surprises like wildcrafted goldenberries and shredded coconut flakes.
Serves 4-6 peeps
Ingredients:
2 small heads cauliflower, chopped, florets only
¾ cups golden raisins or goldenberries
3 medium sweet potatoes, peeled, small dice
1 ½ cups carrot, diced
1 cup onion, diced
½ coconut milk
¼ cup curry powder
1 tablespoon chili powder
¾ cup raw hemp seeds
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon garlic powder
3 medium to large Heirloom or Roma tomatoes, chopped
Ground stevia powder, to taste
½ cup finely shredded coconut, for topping
1 cup tri-color quinoa, rinsed
2 cups filtered water
Cook the quinoa with filtered water for 15 minutes, until all the water is absorbed. Set aside. Chop cauliflower into small pieces, add golden raisins (or golden berries), diced sweet potatoes, carrot and onion and mix in a large bowl. Put all remaining ingredients in a high-speed blender and blend until combined and very saucy – add more water (or some nut milk) if required. Pour sauce over cauliflower mixture and cook on medium heat in a saucepan for 15-20 minutes, until the veggies are tender. Top with shredded coconut and more golden raisins to taste.
