Afghan Style Pumpkin
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg pumpkin (s), preferably butternut squash
- 50 ml sunflower oil
- 8 clove (s) garlic
- 375 ml water
- 1 teaspoon, heaped salt
- 100 g suar
- 1 tablespoon ginger root, finely chopped
- 2 teaspoons coriander powder
- 0.5 teaspoon ½ black pepper
- 125 ml tomato paste
- 0.25 teaspoon ¼ cayenne pepper
- 300 g natural yourt
- 10 leaves mint, fresh, chopped
Print Recipe
Pin Recipe Instructions
- This recipe consists of three different parts: tomato sauce, pumpkin and yogurt sauce. You start with the tomato sauce.
- Preheat oven to 200 degrees.
- Mix tomato paste, 125 ml water, 1 crushed clove of garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, cayenne pepper and 1 teaspoon coriander and place in a baking tin, cover with a lid or aluminum foil and put in the oven for 30 minutes give.
- Peel the pumpkin and cut into 1 - 2 cm cubes. Heat the oil in a large pan or saucepan. Add the pumpkin and fry until lightly brown. Mix 6 finely chopped garlic cloves, 250 ml water, 1/2 teaspoon salt, sugar, the finished tomato sauce, ginger, 1 teaspoon coriander and 1/4 teaspoon black pepper in a bowl. Then add to the pan with the pumpkin. Cover and simmer on low heat for at least 25 minutes until the pumpkin is nice and soft. At the end, remove the lid and let it simmer until the sauce has thickened slightly.
- Mix the yogurt, 1 crushed garlic clove and 1/4 teaspoon salt in a bowl.
- Put the pan`s contents on a plate and pour the yogurt sauce over it and sprinkle with the mint.
- Turkish flatbread goes well with it.
- This dish is suitable both as a starter and as a main course.
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