This is my second Afghan recipe, a simple dish served with the Naan bread I posted yesterday. I found the recipe on one of my favorite blogs Veggie Belly. I did not change much, I just used Hokkaido pumpkin instead of butternut squash (again I prefer it because you just don’t have to bother peeling it), used less sugar and oil and served it with herbed yogurt instead of garlic yogurt. I actually prefer garlic yogurt but as my husband had an important work meeting the next day I thought it unappropriated to send him there stinking of garlic. 🙂
Afghan Braised Pumpkin
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 500 g/1 pound Hokkaido pumpkin
- 2 tablespoons oil
- 1 onion
- 1 inch ginger
- 2 garlic cloves
- ½ teaspoon turmeric
- 1 teaspoon coriander
- ½ teaspoon chili powder
- 1 tablespoon tomato paste
- 230 g/1 cup water
- 1 ½ tablespoons sugar
- salt to taste
- 250 g/1 cup yogurt
- small bunch of mint
- small bunch of coriander or parsley
Instructions
- Cut the pumpkin into cubes.
- Chop the onion very finely and cook it in the heated oil until golden, that will take about 10 minutes. Stir often and don't let it get too brown. Add the ginger, garlic, turmeric, coriander and chili and fry for about 1 minute or until fragrant. 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 how big the pumpkin cubes are. You might need to add extra water if it gets too dry.
- Sprinkle with some of the mint and serve with the herbed yogurt and naan bread.
- For the yogurt: just mix it with the rest of the mint and coriander or parsley leaves. Add some salt to taste and, optionally, some minced garlic.
Â
Afghan Pumpkin
