'Caramel' Pumpkin with Garlic Yoghurt
A cozy meal for the winter!Serves 4
1 hour
!['Caramel' Pumpkin with Garlic Yoghurt](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Flrkfr7go%2Fproduction%2F7062dd684c3e53f34300555e3d1cd07b210e5ef7-1200x800.jpg&w=3840&q=75)
Ingredients
800g pumpkin or butternut squash
1/4 cup sunflower oil
1 clove garlic, crushed or grated
1 cup water
1/2 tsp salt
1/2 cup honey
110g tomato ketchup
1/2 tsp ginger root, grated
1 tsp ground coriander
black pepper
For the yoghurt
1/4 tsp garlic, grated
1/4 tsp salt
3/4 cup yoghurt
Method
- Peel the pumpkin and cut into 2cm pieces.
- In a deep saucepan, fry the pumpkin in the oil and turn until lightly browned.
- Mix garlic, water, salt, honey, tomato sauce, ginger, coriander, and pepper in a bowl.
- Add the sauce to the pumpkin, cover with a lid and cook for 20-25 minutes until the pumpkin is soft. You can remove the lid to let most of the sauce evaporate.
- Mix garlic, salt, and yoghurt for the sauce.
- Serve with rice or flatbread and optionally some greens on the side.