Description
This sweet and savory Afghan pumpkin with yogurt-garlic sauce tastes fantastic and is so easy to make!
Ingredients
- 4 Tablespoons Olive Oil
- 1 Yellow Onion, Chopped
- 2 cloves Garlic, Minced
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ginger, Finely Chopped
- ¼ cups Sugar
- ½ teaspoons Salt
- ¼ teaspoons Freshly Ground Black Pepper
- 1 can (14 1/2 Oz. Size) Crushed Tomatoes
- 1 cup Water Or Vegetable Or Chicken Broth, Or More If Needed
- 2 pounds Pumpkin Or Butternut Squash, Cut Into 1-inch Cubes
- FOR THE SAUCE:
- 1 cup Plain Yogurt
- 1 clove Garlic, Minced
- ¼ teaspoons Salt
- Fresh Or Dry Mint Leaves, Cut Into Small Strips, For The Garnish
Preparation
In a large pan, heat the oil. Add onion and cook for about 5 minutes, until golden. Add garlic, turmeric, ginger, sugar, salt, pepper and cook, stirring, for 1 minute more.
Add the tomatoes and water, and bring to a boil. Add pumpkin and stir. Lower the heat and cook, covered, for about 30 minutes, until pumpkin is tender but firm. Check from time to time if there is enough liquid, and add more if needed.
For the sauce, mix together the yogurt, garlic, and salt. Serve the sauteed pumpkin with the sauce on top. Garnish with mint.
