2 hrs 15 mins
A delicious and inexpensive side dish to go with meat or chicken and rice. Vegetable simmered in tomato-based homemade sauce. Vegetables can be anything that can be cut up and simmered, or any combination. Suggestions: potato, caulifower, eggplant, zucchini, green beans. We learned the basic cooking technique from Afghan friends and vary it to our mood.
My Private Note
Units: US | Metric
- 4 large onions
- 1/2-1 head garlic
- 1/8-1/4 cup extra virgin olive oil
- 2 quarts chopped fresh tomatoes or 2 quarts canned tomatoes
- 1 teaspoon sugar
- salt & fresh ground pepper
- 2 cups water or 2 cups broth
- 2 -3 cups vegetables, cut into very large pieces
- lime juice (optional)
- 1Put onion and garlic into food processor. process until coarsely chopped.
- 2Saute in olive oil until onions are tender.
- 3Add tomatoes. Simmer 1 hour or more, until tomatoes are cooked and juice reduces.
- 4Add pinch of sugar, salt and pepper to taste.
- 5USE 1 cup for vegetables and STORE the rest in refrigerator/freezer for other uses.
- 6It is important not to skimp on the onions and garlic. It will be too tomatoey otherwise.
- 7Add vegetables and desired seasonings to the 1 cup sauce and broth. Simmer in pot over very low heat until vegetables are tender and have absorbed the sauce flavor.
- 8Add vegetable that take longest to cook first and then potatoes and other quicker cooking vegetable later.
- 9This is one of our favorite ways to eat cauliflower. Try it.
- 10This dish often has split yellow peas to add body and protein, delicious.
Browse Our Top Potato Recipes
Nutritional Facts for Afghan-Style Vegetables
Serving Size: 1 (654 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 202.7
- Calories from Fat 68
- Total Fat 7.6 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 26.2 mg
- Total Carbohydrate 32.8 g
- Dietary Fiber 6.5 g
- Sugars 17.0 g
- Protein 5.0 g
The following items or measurements are not included: