Name: Afghan Squash Goulash
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Serves 4 to 6
Cuisine: Afghanistan
Ingredients: 1 cup (250 g) plain yogurt; Simple Steamed Brown Rice, or your favorite rice, for serving; One 3- lb (1.5- kg) pumpkin or 2 small butternut squash, peeled, seeded, and cut into 3-in (7.5-cm) chunks; 3 cloves garlic, peeled; 1 clove garlic, smashed; 1 teaspoon salt; One 1- in (2.5- cm) piece fresh ginger, peeled and minced (about 1 tablespoon); 1 large onion; 1 tomato, peeled; 4 tablespoons olive oil; 1 tablespoon ground turmeric; 1½ cups (375 ml) Vegetable broth; ¾ teaspoon salt; 4 tablespoons sugar; 1 small jalapeño pepper, halved, seeded, and diced

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
1 hr 15

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

Kudu is Afghan for pumpkin, and it’s traditional in this goulash, simmered gently with onions and ginger. The goulash is paired with yogurt, known in Afghan as borani. I grew up with this dish; my mother included meat to make it a more substantial meal. As a vegetarian, I think that with rice, this sweet and savory dish is filling enough. Pumpkin is a nutritional powerhouse; its color indicative of beta-carotene. Plus it’s low in fat and calories. Its seeds are a good source o