Korma-e Kadu (کدو) — Afghan Sweet Pumpkin Stew with Tomato and Spices

• 900 gSugar pumpkin or kabocha squash, peeled and cut into 4 cm wedges (Remove seeds and stringy pulp)
• 250 gYellow onion, thinly sliced
• 12 gGarlic, finely grated (About 4 cloves)
• 45 gTomato paste (About 3 tbsp)
• 240 gCrushed tomatoes (About 1 cup)
• 30 mlVegetable oil (About 2 tbsp)
• 360 mlWater (Add 60 ml more if needed to prevent sticking)
• 12 gGranulated sugar (About 1 tbsp; traditional for a gentle sweetness)
• 6 gFine sea salt (About 1 tsp)
• 2 gGround turmeric (About 1 tsp)
• 2 gGround cumin (About 1 tsp)
• 2 gGround coriander (About 1 tsp)
• 0.5 tspFreshly ground black pepper
• 5 mlDistilled white vinegar (About 1 tsp to brighten the sauce)

Instructions

1. 1

   Prepare the pumpkin by peeling it, removing seeds, and cutting it into evenly sized 4 cm wedges so it cooks at the same rate. Pat the pieces dry with a towel to reduce splattering and help the surface hold its shape during braising.

2. 2

   Heat the vegetable oil in a wide, heavy pot over medium heat for 60 seconds, then add the sliced onion. Cook for 10–12 minutes, stirring every minute, until the onions are deeply golden and sweet-smelling but not burnt.

3. 3

   Stir in the grated garlic and cook for 30–45 seconds until fragrant, keeping the heat moderate so it does not scorch. Add turmeric, cumin, coriander, and black pepper, and stir for 20 seconds to bloom the spices in the oil.

4. 4

   Add the tomato paste and cook it for 2 minutes, stirring constantly, until it darkens slightly and smells roasted rather than raw. Stir in the crushed tomatoes, salt, and sugar, and simmer for 3 minutes to start building a thick, glossy base.

5. 5

   Pour in 360 ml water and bring the sauce to a gentle simmer, scraping the bottom of the pot to dissolve any browned bits. Simmer uncovered for 5 minutes so the liquid integrates and the sauce becomes lightly thickened.

6. 6

   Nestle the pumpkin wedges into the sauce in a single layer as much as possible, spooning sauce over the top to coat. Reduce heat to low, cover, and braise for 20 minutes, keeping the simmer very gentle so the pumpkin stays intact.

7. 7

   Uncover and continue cooking for 10–15 minutes until the pumpkin is tender when pierced but still holds its shape, and the sauce is thick enough to cling to a spoon. If the pot looks dry at any point, add 60 ml water and gently shake the pot instead of stirring aggressively.

8. 8

   Stir in the vinegar and simmer for 60 seconds to balance the sweetness and lift the tomato flavor. Turn off the heat and rest the stew for 5 minutes so the sauce settles and the pumpkin absorbs the seasoning before serving.