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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

3. Add the minced garlic and cook for another 1 minute until fragrant.

Step 4

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.

Step 5

5. Return the partially cooked squash to the skillet. Add water, stir gently, and cover the skillet with a lid.

Step 6

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.

Step 7

7. While the squash is cooking, prepare the yogurt topping by whisking the Greek yogurt with dried mint in a small bowl. Set aside.

Step 8

8. Once the squash is cooked, remove from heat. Serve warm, topped generously with the yogurt sauce and optional fresh cilantro garnish.

Step 9

9. Enjoy Kadu Bouranee with naan bread or as a side alongside your favorite main dish.

Nutrition Facts

Serving size	(1815.0g)

Amount per serving	% Daily Value*
Calories	1064.4

Total Fat 42.7g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 25.2g
Cholesterol 12.5mg	0%
Sodium 2554.4mg	0%
Total Carbohydrate 155.8g	0%
Dietary Fiber 26.8g	0%
Total Sugars 55.7g
Protein 41.4g	0%

Vitamin D 0IU	0%
Calcium 819.2mg	0%
Iron 11.0mg	0%
Potassium 4702.3mg	0%

*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.

Source of Calories

Fat: 32.8%

Protein: 14.1%

Carbs: 53.1%