Where Is My Spoon Recipes Other Recipes by Region Asian and Indian Recipes Spicy Afghan Braised Pumpkin with Garlic Herb Yogurt

Spicy Afghan Braised Pumpkin with Garlic Herb Yogurt

by Adina 18/11/2017 4 comments

Spicy Afghan Braised Pumpkin with Garlic Herb Yogurt
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Soft and aromatic pumpkin cubes braised with lots and spices and served with a refreshing mint garlic yogurt sauce.

This is an updated post from October 2014. The pictures are new but the recipe and the text remain the same.

Spicy Afghan Braised Pumpkin with Garlic Herb Yogurt

This is my second Afghan recipe, a simple dish served with the Soft Afghan Naan Bread with Yogurt and Nigella Seeds I’ve already posted. I found the recipe on 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) and used less sugar and oil.

Spicy Afghan Braised Pumpkin with Garlic Herb Yogurt

Some more delicious pumpkin ideas:

Harry Potter’s Pumpkin Pasties

Spicy Roasted Pumpkin Wedges – Simple and Delicious

Creamy Pumpkin Gorgonzola Risotto

Pumpkin Turkey Curry with Coconut Milk and Turmeric

Spicy Afghan Braised Pumpkin with Garlic Herb Yogurt

Spicy Afghan Braised Pumpkin with Garlic Herb Yogurt

Spicy Afghan Braised Pumpkin with Garlic Herb Yogurt

46sharesShareTweetPinLast Updated on 23/03/2020Soft and aromatic pumpkin cubes braised with lots and spices and served with a refreshing mint garlic yogurt sauce. This is an… Asian and Indian Recipes Spicy Afghan Braised Pumpkin with Garlic Herb Yogurt European Print This
Serves: 2-3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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
  • 2-3 garlic cloves
  • 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:

Mix the yogurt with the chopped herbs and the grated garlic. adjust the taste with salt and pepper.

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4 comments
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4 comments

Balvinder 18/11/2017 - 18:03

I love braised vegetables like this, healthy and flavorful. And, the herb yogurt always pairs wonderful with it.

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mjskitchen 19/11/2017 - 19:22

What a delightful twist on sweet potatoes! Need to give these a try.

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Margaret McLean 20/01/2019 - 21:10

This is delicious! Made it with squash since I didn’t have pumpkin. Followed the recipe exactly except had to use paprika, cumin, oregano and cayenne pepper to make my own chili spice. loved it Thank you so much!

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Adina 20/01/2019 - 21:50

Thank you for the feedback, Margaret, I am so happy to hear it.

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