Afghan Sweet Pumpkin Kadu

A lovely meal with warm spices for the fall and winter season.

2 lbs pumpkin or butternut squash 
2 medium onions
vegetable oil for sauté
2 cloves garlic minced
1 tbs fresh ginger grated small
1 tsp turmeric
2 tsp coriander powder (nice freshly ground)
1/4 tsp black pepper
1/4 -1/2 cup sugar or other sweetener
1 cup (8 oz) of RFF Heirloom Tomato Puree (can use chopped or pureed Oven Roasted Tomatoes)
1 1/2 cups water or vegetable broth
salt to taste

with Garlic Yogurt Sauce
1 1/2 cups plain yogurt
1 clove garlic minced and mashed with 2 tsp salt
dry or fresh mint to garnish (optional)

Saute chopped onions in a good bit of oil until starting to brown. Add garlic, ginger, turmeric,
coriander, and pepper. You can also add some cayenne or diced hot pepper here to make it spicy. Cook 1-2 minutes to get the flavors infused in the oil. Then add the tomato puree, water and sweetener, stir and bring to a boil.

Add the pumpkin or squash (peeled and cut into bite size cubes). Simmer uncovered until pumpkin is soft through but not getting mushy. Add water if needed. Salt to taste.

Make the Garlic Yogurt by mixing the mashed garlic and salt thoroughly into the yogurt.

Serve with rice and naan or pita or other bread.