Kadu Bouranee
Discover the comforting flavors of Kadu Bouranee, a classic Afghan dish featuring tender cubes of butternut squash simmered in a fragrant tomato-based sauce infused with warm spices like cinnamon, turmeric, and coriander. This vibrant, vegetarian-friendly recipe is topped with a refreshing drizzle of creamy Greek yogurt mixed with dried mint, offering a delightful contrast to the rich, spiced squash. Perfectly balanced with a hint of sweetness from sugar and the earthiness of garlic and onions, this dish is a celebration of hearty, wholesome ingredients. Serve it with soft naan bread or as a flavorful side dish to elevate any meal. Ready in under an hour, Kadu Bouranee is a must-try for anyone seeking to explore Afghan cuisine or looking for a unique, comforting dish to share.
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Recipe Information
Ingredients
- 800 grams butternut squash or pumpkin (peeled, seeded, and cut into cubes)
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 1 medium onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 tablespoons tomato paste
- 400 grams diced tomatoes (canned or fresh)
- 2 teaspoons sugar
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 120 milliliters water
- 250 grams Greek yogurt (for topping)
- 1 teaspoon dried mint
- 1 handful fresh cilantro (optional, for garnish)
Instructions
1. Heat 2 tablespoons of oil in a large skillet or pot over medium heat. Add the butternut squash cubes and lightly sprinkle with 1/2 teaspoon of salt. Cook for about 5-7 minutes, stirring occasionally, until the pieces start to soften and develop a golden color. Remove the squash from the skillet and set aside.
2. In the same skillet, add the remaining 1 tablespoon of oil. Add the chopped onion and cook for 3-4 minutes until it's translucent.
3. Add the minced garlic and cook for another 1 minute until fragrant.
4. Stir in the tomato paste, diced tomatoes, sugar, coriander, turmeric, cinnamon, and the remaining 1/2 teaspoon of salt. Mix everything well and let it simmer for 3 minutes.
5. Return the partially cooked squash to the skillet. Add water, stir gently, and cover the skillet with a lid.
6. Lower the heat to medium-low and cook for about 25-30 minutes, stirring occasionally, until the squash is tender and the sauce has thickened.
7. While the squash is cooking, prepare the yogurt topping by whisking the Greek yogurt with dried mint in a small bowl. Set aside.
8. Once the squash is cooked, remove from heat. Serve warm, topped generously with the yogurt sauce and optional fresh cilantro garnish.
9. Enjoy Kadu Bouranee with naan bread or as a side alongside your favorite main dish.
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 2554 mg | 111% | |
| Total Carbohydrate | 155.8 g | 57% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 55.7 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 819 mg | 63% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4702 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
