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

Tomato sauce and minted garlic yogurt sauce for Afghan Aushak dumplings

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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.