Afghan Gheymeh (tomato 'meat') sauce and yogurt mint sauce for topping Aushak.

Name: Afghan Gheymeh (tomato 'meat') sauce and yogurt mint sauce for topping Aushak.
Ingredients: ¼ cup (60 mL) vegetable oil; 1 yellow onion, chopped; 2 cloves garlic, minced (optional); 1 green chili pepper, seeds removed, minced; 2 tsp (4 g) ground coriander; 2 tsp (5 g) paprika powder; 1 tsp (6 g) salt; ½ tsp (1 g) ground black pepper; 1½ cups (170 g) soy veggie ground; 1 cup (240 mL) water; ¼ cup (60 mL) canned tomato paste; Optional garnishes; dried mint leaves; fresh cilantro; fresh mint leaves

5 steps

Tomato sauce and minted garlic yogurt sauce for Afghan Aushak dumplings

Updated at: Thu, 17 Aug 2023 01:12:18 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories141.3 kcal (7%)

Total Fat9.8 g (14%)

Carbs7.2 g (3%)

Sugars2.9 g (3%)

Protein6.7 g (13%)

Sodium509.5 mg (25%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

¼ cupvegetable oil

2 clovesgarlic

seeds removed, minced

4gground coriander

5gpaprika powder

6gsalt

1gground black pepper

170gsoy veggie ground

1 cupwater

¼ cuptomato paste

Instructions

Step 1

To make the gheymeh, heat the oil in a large pan on medium-high heat. Cook the onions until golden, about 5 minutes.

Step 2

Add the garlic, chili pepper, coriander, paprika, salt, and pepper and stir for 1 minute to toast.

Step 3

Add the veggie ground, water, and tomato paste. Mix and cook until heated through, about 4 - 5 minutes. Remove from heat, and keep covered with a lid.

Step 4

Yogurt sauce ingredients, you will need - 2 cups (480 mL) unsweetened soy yogurt (or unsweetened almond yogurt) 2 cloves of garlic crushed, 1 tsp dried mint leaves, 1/2 teaspoon salt

Step 5

To make the yogurt sauce, combine the yogurt, garlic, mint, and salt in a bowl. Set aside.