6 people

Vegetable Curry

  • 1 small fennel diced
  • 2 turnips medium diced
  • 2 white sweet potatoes medium diced
  • 1 large kohlrabi medium diced
  • 1 tbsp ghee
  • 1 tbsp ginger diced
  • 2 tbsp yellow mustard seeds
  • 3 tbsp brown mustard seeds
  • 2 cardamom pods
  • 1 tsp garlic chopped
  • 2 tbsp curry powder
  • 1 tbsp cumin powder
  • 1 tbsp coriander crushed
  • 1 Serrano sliced
  • tops of kohlrabi chopped
  • 2 cans coconut milk
  • 1/2 cup sorghum water
  • salt to taste and cayenne if needed


  • 1 cup sorghum soaked
  • 1 finger ginger and turmeric
  • 1 tsp salt
  • 6 cup water

Tandoori Romanesco

  • 1 Romanesco
  • 1 cauliflower
  • 1/2 cup yogurt
  • 1 tbsp tandoori paste
  • 3 tbsp water
  • 2 tbsp olive oil
  • salt to taste


  • 1/3 cup sorghum popped in microwave 
  • Brassicas flowers
  • cilantro
  • mint

Nutritional information

Calories: 316kcalCarbohydrates: 58gProtein: 11gFat: 8gSaturated Fat: 3gCholesterol: 9mgSodium: 566mgPotassium: 1043mgFiber: 11gSugar: 7gVitamin A: 6273IUVitamin C: 77mgCalcium: 155mgIron: 5mg
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people

For the Sorghum 

  • Soak the sorghum in cold water for 30 minutes to an hour if possible.  Then add the rest of the ingredients to a pressure cooker and bring up to heavy pressure. Cook for 20 minutes and then allow the pressure to release naturally.  
    Meanwhile place a 1/3 cup of dried sorghum in paper bag and place in the microwave.   Cook for 1:30 minutes season with salt (and other spices if desired). Take the lid off the pressure cooker and drain the excess water and reserve for the curry.  Set aside and keep warm. 

For the Curry

  • In large braising pan on medium heat add ghee, ginger, mustard seeds, cardamon.  Cook for 1 minute to release the aromatics. Next add fennel, kohlrabi, turnips, sweet potato, Serrano, garlic,   curry, mustard seeds, cumin, and coriander.  
    Sauté for 5 minutes and then season with salt, add coconut milk, and 1//2 -1 cup of the sorghum water.  Cover and cook for 20 minutes or until the vegetables.  Once all the vegetables are tender add the kohlrabi tops and turn off the heat.

For the Tandoori Romanesco

  • In a blender add yogurt, water, olive oil, and tandoori paste and puree until smooth.  Cut the romanesco into individual pieces. Take the yogurt mixture and slather the romanesco all over. Season with salt and roast in preheated 425 degrees oven for 15 minutes.  Take out and finish the dish.

To Finish

  • Heat curry up for a minute to make sure everything is hot.  Add a few spoonfuls of the vegetables into a bowl.  Add the tandoori romanesco on top.  Add some of boiled sorghum to the dish.  
    Finish with mint leaves, cilantro, popcorn, flowers, and micro cilantro.  Serve and enjoy!
    Vegetable Curry with Sorghum

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