Cauliflower and Sweet Potato Korma

Cauliflower and Sweet Potato Korma
Serves: 4-6

Recipe Ingredients

  • 1 tablespoon Ojio coconut oi
  • 1 cup onion, diced
  • 1 1/2 cups carrot, diced
  • 3 cups cauliflower florets
  • 3/4 cups Ojio Golden Berries
  • 3 medium sweet potatoes, peeled and cubed
  • 1/2 coconut milk
  • 1/4 cup curry powder
  • 1 tablespoon chili powder
  • 3/4 cup raw Ojio Hemp Seeds
  • 1 teaspoon Ojio Tumeric Extract
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 3 medium to large Heirloom or Roma tomatoes, seeded and chopped
  • 1 teaspoon Ojio Himalayan Salt
  • 1 pinch of Ojio Whole Leaf Stevia, season to taste
  • 1/2 cup Ojio Shredded Coconut, extra fine, for topping
  • 2 cups cooked Ojio Tri-color Quinoa*


In a large sauce pan, saute onions in coconut oil until translucent.  Add carrots, cauliflower, golden berries and sweet potatoes.  While vegetables are cooking, add remaining ingredients except quinoa to a blender and process until smooth.  Add mixture to vegetables and simmer until vegetables are tender.   

Serve with cooked quinoa and top with additional shredded coconut and golden berries.

*To prepare quinoa:  add two cups of water to a medium sauce pan and bring to a boil.  Add 1 cup of uncooked quinoa and reduce to simmer for 15 mintues, or until all liquid is absorbed and quinoa is tender.