If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: An Afghan friend taught me this recipe. The delicate combination of spices simmering fragrantly on the stove top will be sure to impress your guests. Serve it with basmati rice. - athena_girl
- 3 onions, chopped coarsley
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon garam masala
- 1 teaspoon ground ginger
- 1 teaspoon cardamom
- 1 teaspoon cumin
- 1 teaspoon fresh ground pepper
- 1 tablespoon salt
- 6 ounces tomato paste
- 14.5 ounces diced stewed tomatoes
- 1 butternut squash, peeled and cut into 1" chunks
- 2 cups Yukon Gold potatoes, peeled and cut into 1" chunks
- Saute the onion in oil until soft but not browned. Add in the spices and garlic, stirring briefly 15-30 seconds until fragrant.
- Add the tomato paste, stewed tomatoes, and 3 cups water.
- Add the butternut squash. Simmer for 20 minutes. Add the potatoes. Simmer on low heat for 30-40 minutes until the squash & potatoes are tender.
- 2 cups plain yogurt
- 3 cloved garlic, pressed
- 1-2 teaspoons salt
- 1 teaspoon dried mint, crumbled
- While the squash is simmering, prepare the yogurt sauce by combining all of the ingredients above. To serve, ladle a spoonful of squash over basmati rice. Top with the minted yogurt sauce.
- This recipe was entered in the contest for Your Best Recipe with Cardamom