Red spicy vegetable and seed bowl

By Noy Pullen (Agents For Change)


  • Olive oil, ghee or coconut oil
  • 1 clove garlic, chopped
  • 1 small onion chopped
  • A handful sunflower, pumpkin and/or sesame seeds
  • ½ tsp mustard seeds
  • A dash of cayenne pepper
  • A dash cinnamon
  • ½ cumin powder
  • ½ fennel seeds
  • Mug of Kitchari, millet or quinoa
  • 1 sweet potato, cubed
  • Chopped greens e.g. celery, Swiss chard, chopped beetroot leaves
  • Chopped parsley
  • 1 carrot, diced
  • 1 beetroot, diced,
  • A slice of diced raw pawpaw to add interesting flavour and texture


  • Toss seeds and spices in oil for about 30 seconds till seeds begin to ‘pop’.
  • Add sweet potatoes and sauté in the spice mixture.
  • Add vegetables and simmer in half a cup of water till done. Remove from the stove.
  • Salt to taste.
  • Add diced pawpaw and stir into the mixture immediately before serving.
  • Serve this beautiful jewel-like curry in a bowl over prepared Kitchari millet or quinoa.