Afghan Style Vegetables Recipes

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AFGHAN-STYLE VEGETABLES



Afghan-Style Vegetables image

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.

Provided by Deerwoman

Categories     Potato

Time 2h15m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 10

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)
thyme or basil

Steps:

  • Put onion and garlic into food processor. process until coarsely chopped.
  • Saute in olive oil until onions are tender.
  • Add tomatoes. Simmer 1 hour or more, until tomatoes are cooked and juice reduces.
  • Add pinch of sugar, salt and pepper to taste.
  • USE 1 cup for vegetables and STORE the rest in refrigerator/freezer for other uses.
  • It is important not to skimp on the onions and garlic. It will be too tomatoey otherwise.
  • Add 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.
  • Add vegetable that take longest to cook first and then potatoes and other quicker cooking vegetable later.
  • This is one of our favorite ways to eat cauliflower. Try it.
  • This dish often has split yellow peas to add body and protein, delicious.

Nutrition Facts : Calories 202.7, Fat 7.6, SaturatedFat 1.1, Sodium 26.3, Carbohydrate 32.8, Fiber 6.6, Sugar 17, Protein 5

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