Afghan Sauteed Pumpkin - Kadu Bouranee

• Produce

  • 3 Garlic clove
  • 1 tsp Ginger
  • 1 Mint, fresh or dry leaves
  • 2 lb Pumpkin or butternut squash
  • 1 Yellow onion, medium

• Canned Goods

  • 1 cup Water or vegetable/chicken broth

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 3/4 tsp Salt
  • 1/4 cup Sugar
  • 1 tsp Turmeric, ground

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 1 cup Yogurt, Plain

• Other

  • 1 (14,5 oz or 400g can crushed tomatoes

Found on cookingtheglobe.com

Description

Directions

• Heat the olive oil in a large pan on a medium heat. Add the onion and saute until golden brown (4-5 minutes). Add the garlic, turmeric, ginger, sugar, salt, pepper and cook for 1 minute, stirring continuously, until fragrant.
• Add the tomatoes and water or broth and bring to a boil, stirring frequently.
• Add the pumpkin and stir again. Reduce heat and simmer covered for 25-30 minutes, until pumpkin is tender, but still holding its shape. Stir few times while cooking. Check periodically to see if there is enough liquid. If the pan gets dry, add more.
• To make the sauce, combine the yogurt, garlic and salt.
• Serve the pumpkin with Naan bread and the yogurt sauce on top.

Nutrition