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braised pumpkin pieces sprinkled with parsley and cilantro in a dark bowl.
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5 from 1 vote

Afghan Braised Pumpkin (Easy Spicy Stewed Pumpkin Recipe)

Easy Afghan braised pumpkin recipe with warm spices, perfect as a side or light meal with yogurt dip and naan.
Prep Time15 minutes
Cook Time15 minutes
Course: Side Dishes
Cuisine: Afghan
Diet: Vegan
Servings: 2 -3 servings
Calories: 340kcal
Author: Adina

Ingredients

Pumpkin:

  • 1 lb Hokkaido pumpkin red Kuri squash, Note 1
  • 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
  • 1 ½ tablespoons sugar
  • fine sea salt to taste

Dip (optional):

  • 1 cup Greek yogurt
  • 1 garlic clove
  • small bunch of mint
  • small bunch of coriander or parsley
US - EU

Instructions

Pumpkin:

  • Cut the pumpkin into cubes (Note 2).
    1 lb Hokkaido pumpkin
  • 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 15 minutes, depending on the size of the cubes.
    1 tablespoon tomato paste + 1 cup water+ 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 + 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