This is my favourite afghan dish, I'd make it more often if pumpkins were available year round.
Cut the pumpkin in half, hollow it out, then peel it pumpkin and cut in 2 cm cubed pieces, set aside.
Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides for a couple of minutes until lightly browned.
Add the ingredients for sweet tomato sauce and stir, bring to a boil, then cover and simmer over low heat for 20 minutes.
Mix together the ingredients for the yogurt sauce.
To serve: pool the yogurt sauce in the middle of the pumpkin mixture, and sprinkle the garnish over it. Best with rice or naan bread.
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 176 | ||
Calories from Fat: 147 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 77.5mg | 24 % | |
Sodium 271mg | 9 % | |
Potassium 227.9mg | 6 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 3.6g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 176
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