Summary

Ingredients

• 1 kg pumpkin (s), diced
• 2 onions)
• 2 cloves garlic)
• 3 tablespoon olive oil
• 100 g prunes
• 0.2 g saffron
• 0.5 teaspoon ½ cinnamon
• 0.5 teaspoon ½ harissa
• salt and pepper
• Coriander greens, fresh (or parsley)

For the sauce: (yogurt sauce)

• 250 g yourt
• 1 clove garlic
• Coriander greens, fresh (or parsley), chopped
• salt
• 150 ml water, lukewarm

Print Recipe Pin Recipe

Instructions

1. Crumble the saffron. Pour into 150 ml of lukewarm water and let stand for about 10 minutes until the water is nice and yellow.
2. In the meantime, core and dice the pumpkin (Hokkaido can e.g. be prepared with the peel, peel other types). Peel and cut the onions. Peel and squeeze the garlic cloves. Chop the prunes into small pieces.
3. Heat the olive oil in a large pan or saucepan (ideal: Moroccan tagine). Add onions and garlic and sweat in them. Add the pumpkin cubes and fry them lightly. Add the prunes. Season with cinnamon, harissa, salt and pepper. Now pour in the saffron water. Simmer on a low flame for about 15 minutes until the pumpkin is nice and soft. Possibly add a little more water. Then season to taste and sprinkle with fresh coriander leaves.
4. The yoghurt sauce goes very quickly: simply stir the yoghurt with the pressed garlic clove, salt and chopped coriander leaves as required.
5. Goes wonderfully with couscous, also tastes good with flatbread - and of course as an accompaniment to meat such as lamb and chicken.
6. Tip: If you don`t like coriander, you can use parsley as an alternative.