Kadoo – Afghan pumpkin pan

Ingredients for 4 servings:

• 3 tbsp olive oil
• 5 clove(s) garlic, chopped
• 2 tsp turmeric
• 3 tbsp sugar, brown or white
• 4 tomatoes, diced
• 1 medium butternut squash
• 250 ml vegetable stock
• 300 g yogurt substitute (plant-based yogurt)
• ½ tsp garlic powder
• 1 tsp salt
• some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Heat the olive oil in a small pan or saucepan over medium-high heat. Add the chopped garlic, turmeric, and sugar and stir for one minute. Then add the tomatoes and stir for another minute. Reduce the heat to medium-low and simmer for 7-10 minutes, until the sauce has thickened and the tomatoes have caramelized. In the meantime, peel the pumpkin, remove the seeds, and cut it into large cubes or quarters, depending on your preference. Heat the vegetable stock in a large pan over medium-high heat and add the pumpkin pieces. Cover and simmer for 5-7 minutes. After this time, pour the tomato sauce over the pumpkin. Cook the dish with the lid on and on low heat for another 10-15 minutes, until the pumpkin is soft enough to easily pierce with a fork. Meanwhile, combine the yogurt with the garlic powder, salt, and a little oil (for more fat). Stir for about a minute until it’s nice and creamy. When the pumpkin stir-fry is ready, serve it on a plate and top with dollops of garlic yogurt. Serve with pita bread or Afghan naan bread (homemade is best).