Preheat oven to 375 degrees. In a large bowl, combine potatoes, carrots and squash with 1/2 a teaspoon of the cumin seeds, 1/2 teaspoon of sea salt, and the black pepper. Add olive oil, and gently toss the vegetables together to ensure even coating of oil and spices. Transfer evenly onto a baking tray lined with aluminum foil. Cover loosely with another sheet of aluminum foil. Bake on the lower rack for 25 minutes, uncover, flip around the vegetables, and bake for another 20 minutes.
While vegetables are roasting, heat coconut oil in a large pot. Add cumin seeds, whole dried red chilies, bay leaf, cinnamon sticks, cloves, and cardamon pods. Once the cumin seeds turn a deep color, add the garlic and ginger, and pimiento pepper, allowing for a golden brown color. Follow with the shallots and onions. Let this cook over medium low heat until onions are translucent. Add the ground spices, salt, tomatoes, bell and Italian peppers. Stir well, and cover with a lid for about 10 minutes.
After ten minutes, add the collard greens, followed by the coconut milk. Add the cauliflower florets and cover the again for another 15 minutes.
At this point, check the broth for the salt levels, adjust according to preference. Add the chickpeas and let the korma simmer with the lid covered for another 10 minutes.
Transfer the root vegetables from the oven and into the broth. Cover, let simmer over a low flame for 15 or 20 more minutes, or until the cauliflower florets are fork tender.
Before serving, garnish generously with cilantro, pomegranate seeds, coconut flakes, and lime wedges. The korma may be served with either rice (we used low glycemic Basmati), quinoa, faro, or any preferred grain.