This Afghan Pumpkin Stew is a take on a traditional Afghan side dish. It is loaded with fiber and vitamin A with plenty of earthy spices. A perfect Fall or anytime treat to serve alongside some other Afghan fixings.
Afghan Pumpkin Stew
This Afghan Pumpkin Stew has big pieces of tender pumpkin that melt in your mouth. Top this Afghan Pumpkin Stew with toasted pumpkin seeds, Greek-yogurt or fresh cilantro.
- 1 sugar pie pumpkin
- 1 teaspoon canola oil
- 2 tablespoons olive oil
- 2 cloves garlic , minced
- 1 small onion , chopped
- 1 turmeric root , peeled and minced (or sub 1 1/2 teaspoons dry)
- 1 inch fresh ginger root , peeled and minced
- 1 teaspoon cumin seeds
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 1 1/2 teaspoons cinnamon
- 1 tablespoon brown sugar
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- Toasted pumpkin seeds, yogurt or fresh cilantro , optional toppings
- To roast pumpkin: preheat oven to 375°F. Line a cookie sheet with foil or silicon mat. Cut pumpkin in half. Remove seeds and set aside. Brush exposed flesh lightly with oil. Lie flesh side down on cookie sheet. Roast 25-35 minutes or until easily pierced with a knife. Allow to cool until able to handle. Remove peel and cut in cubes.
- Heat oil over medium-low heat. Add garlic, onion and ginger. Saute 3 minutes.
- Add remaining spices and stir 1 minute.
- Stir in tomato paste, brown sugar and veggie broth.
- Add pumpkin. Simmer over low heat for 30 minutes.