For a healthy vegetarian lunch, try “Khaddo,” an aromatic Afghani-spiced pumpkin stew.
By Nina Kauder
Today, let’s talk about pumpkins and this aromatic Afghani-spiced pumpkin stew, “Khaddo,” that will soon be simmering in your kitchen. Forget puréeing your vegetables; sometimes you need a little texture, and this pumpkin stew will certainly do the trick.
For this recipe, we turned to Florida Food & Farm contributor Nina Kauder, who made the fresh, seasonal pumpkin the star of the dish.
Kauder combines fresh pumpkin with Afghani spices such as coriander and ginger, then adds a bit of spice and a cool-me-down tzatziki-style sauce to make a fragrant dish that will have you singing its praises.
If you’re looking for more fall-inspired dishes, check out our post on festive Thanksgiving side dishes.
Afghani-Spiced Pumpkin Stew
- 2 tablespoons neutral oil (e.g., grapeseed, sunflower, safflower, etc.)
- 1 medium onion, chopped (any variety)
- 8 cups raw pumpkin, cut in 1-inch cubes (about a 4-pound pumpkin)
- 1 teaspoon ground coriander 1 teaspoon ground turmeric
- 1 tablespoon fresh ginger, minced (or 1 teaspoon dried)
- 1 fresh chili, such as jalapeño or Thai; with seeds removed, and minced
- Salt and ground black pepper (ground fresh peppercorns are best)
- 2 cloves garlic, crushed and 1 teaspoon minced garlic
- 2 cans (14.5-ounce size) crushed or diced tomatoes
- 1 cup plain, thick yogurt (aka “Greek” style), vegan or non-vegan (I use non-dairy kefir instead)
- ¼ cup chopped fresh mint and cilantro, plus more for garnish
- Put the oil in a covered pot or deep skillet, on medium-high heat.
- When hot, add the onion and cook until browned, stirring occasionally, about 10 minutes. Remove browned onions from skillet and set aside
- Cook pumpkin cubes similarly. Remove browned pumpkin and combine with onions and let them rest while you go on to next steps.
- Heat another tablespoon of oil in the same hot pan. Add in all the spices and toast until fragrant. Pour in 1.5 cups vegetable stock and add tomatoes and garlic.
- Bring stock to a boil. Return the diced, cooked onions and pumpkin to the skillet (or pot); and bring back up to a boil.
- Immediately reduce to a simmer and cover. Continue cooking for another 30 minutes, or until squash pieces are tender when pierced with a fork.
- In a separate bowl, combine 1 teaspoon minced garlic, tomatoes, yogurt, mint & cilantro to make the tzatziki sauce. Spoon the sauce over the stew and add more freshly chopped mint for garnish.
Nina Kauder, a chef, and her business partner Sivan Fraser are the founders of Bean Scene Productions.