November 22nd, 2024
Recipes
Afghan-Style Pumpkin Curry
Valentina P
- Difficulty
•
- Time 35"
Velvety kabocha pumpkin simmered in a richly spiced tomato and coconut milk broth. Loosely inspired by the classic Afghan dish, Borani Kadoo. It may not be totally authentic, but it's totally delicious. If pumpkin is unavailable, butternut squash makes a good substitute.
How To MakeDiet Type: Plant-based
Shopping List
- 1 medium kabocha pumpkin
- 1 (15 ounce) can full-fat coconut milk (Note 1)
- 1/2 brown onion, thinly sliced
- 3 tablespoons tomato paste
- 1 tablespoon fresh ginger, minced
- 1 tablespoon coconut oil
- 1/2 tablespoon cane or coconut sugar
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (adjust to taste preference)
- salt, to taste
Instructions
- Step 1: Cut the pumpkin in half and discard the inner seeds. Chop into 1 inch pieces. You should have about 6 handfuls worth. Note: There is no need to peel a kabocha pumpkin, since the green flash is edible. Only peel any areas that look very bumpy. If substituting with a different squash variety, you will need to peel the outer layer.
- Step 2: Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the spices and ginger, cook for another 1 to 2 minutes.
- Step 3: Add the diced kabocha and cook 1 more minute. Add the coconut milk, tomato paste, sugar, and salt. Stir.
- Step 4: Bring the mixture to a simmer. Once simmering, cover and cook for another 15 minutes. It should have a saucy consistency and the pumpkin will be fork-tender. If your pumpkin was on the large side, you might need to add a splash of water while it cooks to prevent sticking.
- Step 5: Remove the pot from the heat and allow it to sit on the stovetop, semi-covered, for 15 minutes. This time will tighten up the sauce and allow the flavors to meld.
- Serve: Serve warm with an optional sprinkle of cilantro and/or a dollop of plain yogurt.
Recipe Notes
Note 1: The coconut milk can be full-fat or light. Full-fat coconut milk will give a richer taste overall.
Nutrition
Velvety kabocha pumpkin simmered in a richly spiced tomato and coconut milk broth. Loosely inspired by the classic Afghan dish, Borani Kadoo. It may not be totally authentic, but it's totally delicious. If pumpkin is unavailable, butternut squash makes a good substitute.
How To MakeDiet Type: Paleo
Shopping List
- 1 medium kabocha pumpkin
- 1 (15 ounce) can full-fat coconut milk (Note 1)
- 1/2 brown onion, thinly sliced
- 3 tablespoons tomato paste
- 1 tablespoon fresh ginger, minced
- 1 tablespoon coconut oil
- 1/2 tablespoon coconut sugar
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (adjust to taste preference)
- salt, to taste
Instructions
- Step 1: Cut the pumpkin in half and discard the inner seeds. Chop into 1 inch pieces. You should have about 6 handfuls worth. Note: There is no need to peel a kabocha pumpkin, since the green flash is edible. Only peel any areas that look very bumpy. If substituting with a different squash variety, you will need to peel the outer layer.
- Step 2: Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the spices and ginger, cook for another 1 to 2 minutes.
- Step 3: Add the diced kabocha and cook 1 more minute. Add the coconut milk, tomato paste, sugar, and salt. Stir.
- Step 4: Bring the mixture to a simmer. Once simmering, cover and cook for another 15 minutes. It should have a saucy consistency and the pumpkin will be fork-tender. If your pumpkin was on the large side, you might need to add a splash of water while it cooks to prevent sticking.
- Step 5: Remove the pot from the heat and allow it to sit on the stovetop, semi-covered, for 15 minutes. This time will tighten up the sauce and allow the flavors to meld.
- Serve: Serve warm with an optional sprinkle of cilantro and/or a dollop of plain yogurt.
Recipe Notes
Note 1: The coconut milk can be full-fat or light. Full-fat coconut milk will give a richer taste overall.
Nutrition
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Afghan-Style Pumpkin Curry
PT35M 1 medium kabocha pumpkin 1 (15 ounce) can full-fat coconut milk (Note 1) 1/2 brown onion, thinly sliced 3 tablespoons tomato paste 1 tablespoon fresh ginger, minced 1 tablespoon coconut oil 1/2 tablespoon cane or coconut sugar 2 teaspoons cumin 1 teaspoon cinnamon 1 teaspoon turmeric 1/2 teaspoon ground nutmeg 1/4 teaspoon cayenne pepper (adjust to taste preference) salt, to taste Gluten Free Paleo Vegan 5 Servings
Ingredients:
