Afghan-Style Pumpkin (With Yogurt Sauce) Recipe

Name: Afghan-Style Pumpkin (With Yogurt Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons neutral oil, like grapeseed or corn; 1 medium onion, chopped; 1 teaspoon ground turmeric; 1 tablespoon minced fresh ginger; 1 minced fresh chili, like jalapeno or Thai, seeds removed; 8 cups 1-inch cubes pumpkin flesh; 1 1/2 cups chicken, beef or vegetable stock, plus more as needed; Salt and freshly ground black pepper; 2 tablespoons olive oil; 2 cloves garlic, crushed; 1 pound ground beef (optional); 1-14 1/2-ounce can crushed tomatoes (double if omitting the meat); 1/4 teaspoon coriander; 1 cup yogurt, preferably whole-milk; 1/4 cup chopped fresh mint, plus more for garnish; 1 teaspoon minced garlic

Servings: persons

2 tablespoons neutral oil, like grapeseed or corn
1 medium onion, chopped
1 teaspoon ground turmeric
1 tablespoon minced fresh ginger
1 minced fresh chili, like jalapeno or Thai, seeds removed
8 cups 1-inch cubes pumpkin flesh
1 1/2 cups chicken, beef or vegetable stock, plus more as needed
Salt and freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, crushed
1 pound ground beef (optional)
1-14 1/2-ounce can crushed tomatoes (double if omitting the meat)
1/4 teaspoon coriander
1 cup yogurt, preferably whole-milk
1/4 cup chopped fresh mint, plus more for garnish
1 teaspoon minced garlic

1
Put the oil in a pot or deep skillet that can later be covered on medium-high heat.
2
When hot, add the onion and cook until browned, about 10 minutes.
3
Add the turmeric, ginger and chili, and cook for another 2 minutes, until aromatic.
4
Add pumpkin and stock; sprinkle with salt and pepper.
5
Bring to a boil, cover and turn heat to low.
6
Cook, stirring once or twice, until pumpkin is tender, 15 to 30 minutes.
7
Check periodically to make sure there is adequate liquid; if the pumpkin is done and the liquid is thin, remove lid and turn the heat to medium-high.
8
Boil mixture until thick; taste and adjust seasoning.
9
Heat olive oil in a skillet over medium heat.
10
When hot, add garlic.
11
If using ground beef, add it and sprinkle with salt and pepper.
12
Cook, stirring occasionally, until the meat begins to brown, about 5 minutes.
13
Add the tomatoes and coriander and reduce heat to low; simmer until the mixture thickens, 5 to 10 minutes.
14
Combine the yogurt, mint, minced garlic, salt and pepper in a bowl and stir.
15
Spoon the ground beef or tomato sauce over the pumpkin.
16
Top with yogurt sauce and more fresh mint and serve.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons neutral oil, like grapeseed or corn, 1 medium onion, chopped, 1 teaspoon ground turmeric, 1 tablespoon minced fresh ginger, and more.

Yes, Afghan-Style Pumpkin (With Yogurt Sauce) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Afghan-Style Pumpkin (With Yogurt Sauce)

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