Approx 250 g sweet potato, cubed

Approx 350 g small broccoli florets and finely sliced broccoli stems

50 g sunflower seeds

50 g Tomato paste

10 cloves garlic

Large knob fresh ginger

Juice and grated rind of a lemon

1 tblsp cumin seeds

1 tblsp mustard seeds

1 tblsp coriander seeds

Chili flakes to taste

Salt

Approx 300 ml water

Preheat the oven to 180 C.

Simmer the potato cubes covered in water for five to eight minutes. Add the broccoli for the last couple of minutes. Drain very well and spread in a relatively flat oiled dish, in one layer but packed quite tightly. The dish in the photo is approx. 24×24 cm.

By the way, I also added a couple of tblsp cooked quinoa and ditto lentils – leftovers that needed to be used up.

Meanwhile, blend the other ingredients to a thick sauce (add water incrementally) which can easily be spread on top of the potato/broccoli.

Bake for 25 minutes.