Prep 20 mins
Cook 30 mins
Flavourful & delicious along with rice dishes such as Timman Z'affaran (Iraqi Saffron Rice With Meat) or Layered Carrots and Rice – Jizer M’tubuq adding beef and using cooked chopped green beans instead of carrots or Saudi Rice With Lamb and Potato. A recipe modified from http://www.recipesbyrachel.com
- 453.59 g sweet pumpkin, peeled, cut into 3/4 inch chunks
- 1 medium size onion, finely chopped
- 1 medium garlic clove, minced
- 226.79 g canned plum tomatoes, chopped into small chunks
- 9.85 ml tomato paste
- 44.37 ml canola oil (Iraqi's use corn oil but we are allergic to corn)
- sea salt, to taste
- 3.69 ml curry powder (I always use Iraqi Curry Powder, to taste)
- 0.25 ml cayenne (or to taste)
- Put oil, onions, pepper, and spices into a large pot and sauté on medium flame until the onions are soft and golden adding the minced garlic near the end of cooking time.
- Add tomato chunks (no liquid yet, save that for later) sauté the tomatoes a short time.
- Add 1 cup water, including the liquid from the canned tomatoes too and the pumpkin chunks.
- Let cook until they are slightly soft.
- Dissolve the tomatoes paste in 1 cup water and add it into pot, together with the sea salt.
- Cover the pot, and bring to a boil then lower flame to a simmer for about 15 minutes.
- Shut off flame.
- You may remove to serving dish and serve immediately; however, the taste is better after it sits for a longer period of time. If doing that, allow to cool, then refrigerate in the same pot for a day. When reheating, use the same pot: if needed add a little bit of water, bring it to boil, and let it sit on low
- flame for a couple of minutes. Transfer to serving dish and serve.