Braised Pumpkin - Afghan Style

This easy Afghan-style braised pumpkin recipe uses lots of spices and is served with a refreshing mint garlic yogurt sauce.

A super simple Afghan recipe for braised pumpkin, something to serve as a side dish with almost anything. Or as a light meal with some Afghan Naan Bread on the side. And if you like pumpkin side dishes, you will definitely love these amazing roasted pumpkin wedges or the pumpkin potato bake.

Recipe ingredients

Pumpkin:

• I use Hokkaido (also known as red Kuri squash) most of the time.
• Occasionally, I make this recipe with butternut squash. It tastes just as good, but it takes more time, as you will have to peel the squash.
• Hokkaido tastes better than any other pumpkin sort, I know, and you don't have to peel it.
• You can use other sorts of pumpkin or squash; just make sure they are a flavorful kind.

Spices:

• Ginger, cloves, turmeric, ground coriander, pure chili powder, or cayenne pepper.

For the dip:

• The dip is optional, but I really recommend it; it makes the meal complete, especially if you serve the Afghan pumpkin as a main meal.
• You will need some Greek yogurt, fresh mint, parsley, and/or coriander.

How to braise Afghan pumpkin?

• Cut the pumpkin into pieces. There is no need to peel it if you use Hokkaido, but do peel any other sort.
• Slowly cook the chopped onion for about 8-10 minutes. It should be really soft and golden. If it threatens to catch, add a small splash of water every now and then and stir often.
• Add the grated ginger and garlic, turmeric, coriander, pure chili powder, or cayenne pepper and stir for 1 minute.
• Add the tomato paste, water, sugar, salt, and Hokkaido pieces and bring to a boil.
• Lower the heat and simmer gently for 20 to 30 minutes, depending on the size of the cubes. You might need to add extra water if it gets too dry.
• Check: the pieces should be soft but not mushy.

Dip:

• Chop the herbs, grate the garlic, and mix with the yogurt. Adjust the taste with salt and pepper.

Expert Tips

• Choose the right pumpkin: Select a pumpkin variety that is suitable for braising. Sugar or pie pumpkins are ideal because they have sweeter and denser flesh compared to larger carving pumpkins.
• Peeling: Hokkaido not only tastes best, but it's also the easiest sort of pumpkin to work with; it doesn't need peeling. Just wash and dry it before cutting it.

How to store and reheat?

• Refrigerate in an airtight container for 3-4 days.
• Reheat on the stovetop in a saucepan over low to medium-low heat. Stir occasionally to ensure even heating. Add a splash of liquid (broth, water) to restore the desired consistency.
• Reheat in the microwave in a microwave-safe container, cover it with a microwave-safe lid or microwave-safe plastic wrap (leave a small vent for steam to escape), and heat it in short increments at medium power, stirring in between. This helps prevent overheating and uneven cooking.

What to serve with it?

• Sprinkle the braised pumpkin with some of the mint and serve with the herbed yogurt and naan bread.
• It makes a nice side dish for roasted half chicken or turkey kebabs, for instance.
• Add a salad for a healthy vegetarian meal. You could try a couscous salad, bulgur salad, buckwheat salad or ancient grain salad; they would all be great in this combination.

Some more delicious pumpkin ideas

Recipe

Braised Pumpkin

Braised pumpkin pieces, Afghan-style, with lots of spices, served with a refreshing mint garlic yogurt sauce.

5 from 1 vote

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Course: Side Dishes

Cuisine: Afghan

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 2 -3

Calories: 340kcal

Author: Adina

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Ingredients 

Pumpkin:

• ▢ 1 lb Hokkaido pumpkin red Kuri squash, 450 g, (Note)
• ▢ 2 tablespoons olive oil
• ▢ 1 onion
• ▢ 1 inch ginger
• ▢ 2 garlic cloves
• ▢ ½ teaspoon turmeric
• ▢ 1 teaspoon coriander
• ▢ ½ teaspoon pure chili powder or cayenne pepper
• ▢ 1 tablespoon tomato paste
• ▢ 1 cup water 250 ml
• ▢ 1 ½ tablespoons sugar
• ▢ fine sea salt to taste

Dip:

• ▢ 1 cup Greek yogurt 250 g/ 9 oz
• ▢ 1 garlic clove
• ▢ small bunch of mint
• ▢ small bunch of coriander or parsley

Instructions

Pumpkin:

• Cut the pumpkin into cubes.

  1 lb Hokkaido pumpkin/ 450 g
• Saute onion: Heat the oil in a thick-bottomed pot or pan. Chop the onion very finely and cook it gently on low heat until golden, about 8-10 minutes. Stir often, and don't let it get too brown. Add a small splash of water now and then if it threatens to catch.

  2 tablespoons olive oil + 1 onion
• Add the grated ginger and garlic, turmeric, coriander, and chili or cayenne, and fry for about 1 minute or until fragrant.

  1 inch ginger + 2 garlic cloves + ½ teaspoon turmeric + 1 teaspoon coriander + ½ teaspoon pure chili powder
• Braise pumpkin: Add the tomato paste, water, sugar, and salt, and bring everything to a boil. Stir in the pumpkin, lower the heat, and simmer for about 20 to 30 minutes, depending on the size of the cubes. You might need to add extra water if it gets too dry.

  1 tablespoon tomato paste + 1 cup water/ 250 ml + 1 ½ tablespoons sugar + fine sea salt
• Sprinkle with some of the mint and serve with the herbed yogurt and naan bread.

Dip:

• Mix the yogurt with the grated garlic and the chopped herbs. Add some salt to taste.

  1 cup Greek yogurt/ 250 g + 1 garlic clove + small bunch of mint + small bunch of coriander or parsley

Notes

1. Pumpkin: Butternut squash or other flavorful pumpkin sorts are fine as well.
2. Peel: Hokkaido pumpkin doesn't need to be peeled, all other pumpkin or squash types need to be peeled.

Nutrition

Serving: 1/2 of the dish | Calories: 340kcal | Carbohydrates: 41g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 120mg | Potassium: 1145mg | Fiber: 5g | Sugar: 21g | Vitamin A: 3233IU | Vitamin C: 35mg | Calcium: 205mg | Iron: 2mg

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