Vegetarian Afghan Pumpkin with Beef

By gnikylime

Slow cooker vegan Afghan-style "beef" with tomato with roasted pumpkin and garlic yogurt sauce.

Ingredients

• "Beef":
• 3/4 cup [144 g] brown lentils
• 3/4 cup [144 g] beluga lentils or brown lentils
• 3/4 cup [129 g] quinoa, rinsed
• 6 cups [1425 ml] water
• 6 cloves garlic, minced
• 3 T. [3 Esslöffel] tomato paste
• 1 (14-1/2)-oz [400 g.] can crushed tomatoes
• 3 shallots, finely diced
• 2 t. [2 Teelöffel] ground coriander (seeds)
• 1 t. [1 Teelöffel] freshly ground pepper
• 3/4 t. [3/4 Teelöffel] turmeric powder
• Pumpkin:
• 5 lb [2.25 kg] Hokkaido or sugar pumpkin
• 5 T. [71 g.] butter
• 1/4 c. [50 g.] sugar
• 1/4 t. [1/4 Teelöffel] ground cinnamon
• 1/4 t. [1/4 Teelöffel] ground, dried ginger
• 1 t. [1 Teelöffel] ground coriander (seeds)
• Yogurt sauce:
• 1 c. [245 g.] nonfat yogurt
• 1 clove garlic, finely minced
• Additional seasoning:
• Salt (highly recommended)
• Pepper

Details

Servings 6

Preparation

Step 1

1) Cook all "beef" ingredients in a slow cooker on low for 8 - 10 hours.
2) 2 hours before the "beef" is done, preheat the oven to 400 F [200 C].
3) Slice tips off the sugar or Hokkaido pumpkins, then slice in half. Remove the seeds.
4) Place the pumpkin halves cut side down on a baking sheet.
5) Bake one hour.
6) Take out of oven and flip the halves over with tongs. Split the butter and sugar and place in the scooped out cavities in order to melt
7) Let cool enough to touch. Scrape out insides with a spoon and mix together with the cinnamon, ginger, and coriander.
8) Make the sauce by mixing together the yogurt and garlic with enough salt and pepper to taste.
9) Serve the pumpkin with a scoop of "beef" and yogurt. Add salt and pepper to taste.