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Mark Bittman's Afghan-Style Pumpkin with Yogurt Sauce

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
  • Salt
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Combine the yogurt, mint, minced garlic, salt, and pepper in a bowl and stir.
  5. Spoon the tomato sauce over the pumpkin. Top with yogurt sauce and more fresh mint.



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