Mark Bittman's Afghan-Style Pumpkin with Yogurt Sauce
- 2 tablespoons neutral oil
- 1 medium onion, chopped
- 1 teaspoon ground turmeric
- 1 tablespoon minced fresh ginger
- 1 minced fresh hot chile (like jalapeno or Thai), seeds removed
- 8 cups (1-inch) cubed pumpkin flesh
- 1 1/2 cups vegetable stock, plus more as needed
- Freshly ground black pepper
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 1 28-ounce can crushed tomatoes
- 1/4 teaspoon ground coriander
- 1 cup yogurt, preferably whole milk
- 1/4 cup chopped fresh mint, plus more for garnish
- 1 teaspoon minced garlic
- Put the oil in a pot or deep skillet over medium-high heat. When hot, add the onion and cook until browned, about 10 minutes. Add the turmeric, ginger, and chile, and cook for another 2 minutes, until aromatic.
- Add the pumpkin and stock; sprinkle with salt and pepper. Bring to a boil, cover, and turn heat to low. Cook, stirring once or twice, until pumpkin is tender, 15 to 30 minutes. Check periodically to make sure there is adequate liquid; if the pumpkin is done and the liquid is thin, remove the lid and turn the heat to medium-high, boiling the mixture until thick; taste and adjust seasoning.
- Heat the olive oil in a skillet over medium heat. When hot, add the crushed garlic. Add the tomatoes and coriander, and reduce the heat to low; simmer until the mixture thickens, 5 to 10 minutes.
- Combine the yogurt, mint, minced garlic, salt, and pepper in a bowl and stir.
- Spoon the tomato sauce over the pumpkin. Top with yogurt sauce and more fresh mint.
- Adapted with permission from Mark Bittman's Kitchen Matrix by Mark Bittman (Pam Krauss Books, 2015)
- Photo credit: Pam Krauss Books