Afghan-Style Pumpkin Curry - Bravabod
Recipes

Afghan-Style Pumpkin Curry

Valentina

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

liked this

Freeze For 2 months

Best by 2-3 days


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
  1. 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.
  2. 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.
  3. Step 3: Add the diced kabocha and cook 1 more minute. Add the coconut milk, tomato paste, sugar, and salt. Stir.
  4. 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.
  5. 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.
  6. 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

liked this

Freeze For 2 months

Best by 2-3 days


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
  1. 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.
  2. 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.
  3. Step 3: Add the diced kabocha and cook 1 more minute. Add the coconut milk, tomato paste, sugar, and salt. Stir.
  4. 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.
  5. 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.
  6. 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

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

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:

5 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min