Kaddo Bourani – Afghan pumpkin stew

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Main course – 4 persons

2 medium onions
5 vine tomatoes
1 fresh green jalapeño pepper
4 tbsp peanut oil
2 tsp ground turmeric
2 tsp ground coriander seeds
3 cloves of garlic
800 gr chilled pumpkin pieces
200ml water
1.5 tsp salt
200 gr Greek yogurt
2-4 drops of peppermint

Preparation method:

1. Cut the onions into half rings and the tomatoes into wedges.
2. Cut the stalk off the jalapeño. Cut the pepper in half lengthwise and remove the seeds with a sharp knife. (If you like it spicy, you can leave the seeds of the jalapeño pepper on.) Finely chop the flesh.
3. Heat the oil in a frying pan and fry the onions over medium heat for 3 minutes.
4. Add the tomato, pepper, turmeric and coriander seeds and fry over low heat for 10 minutes. Meanwhile, grate the garlic.
5. Add ⅔ of the garlic, pumpkin pieces and water to the onion-tomato mixture and bring to a boil.
6. Add the salt, put the lid on the pan and let it simmer on low heat for 15 minutes. Remove the lid from the pan and cook for a further 5 minutes.
7. Meanwhile, mix the rest of the garlic with the Greek yogurt
8. Add 1 drop of peppermint oil to the yogurt-garlic sauce and taste the sauce and add more drops of oil to taste if necessary.
9. Season with pepper and possibly salt.
10. Serve with the garlic yogurt sauce.

Combination Tip:
Delicious with brown rice or quinoa