I have a friend who live is a large city where ethic foods are more commonly found. Often she stops by an Afghan place that makes the most delicious pumpkin. When I think of pumpkin, I think of halloween carving and pies at Thanksgiving. It’s been an eye-opening experience to try pumpkin in any form. I will admit, I cheated in this recipe and used butternut squash as it was what I had on hand. The next time I make it, I’ll turn up the heat just a bit by adding a few more jalapeños.
Afghan Pumpkin
Ingredients
2 tablespoons neutral oil, like grapeseed or avocado
1 medium onion, chopped
1 teaspoon ground turmeric
1 tablespoon minced fresh ginger
1 minced fresh chili, like jalapeño
8 cups 1-inch cubes pumpkin flesh or butternut squash
1 ½ cups vegetable stock, plus more as needed
Salt and freshly ground black pepper
2-14 1/2-ounce can crushed tomatoes, non-GMO
¼ teaspoon coriander
1 cup yogurt, preferably whole-milk
¼ cup chopped fresh mint, plus more for garnish
Directions
In a large skillet warm oil on medium heat. Add onion and sauté for about 5 minutes or until soft and fragrant.
Add turmeric, ginger, and chili pepper. Stir to combine.
Add pumpkin, vegetable stock, and ground pepper. Continue to cook until pumpkin is soft.
Add tomatoes, coriander stirring to combine. Cook for 3-5 minutes.
Add yogurt and chopped mint.
Serve as a side or over rice.