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Afghan-Style Vegetables

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“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.”
2hrs 15mins
4 cups

Ingredients Nutrition


  1. Put onion and garlic into food processor. process until coarsely chopped.
  2. Saute in olive oil until onions are tender.
  3. Add tomatoes. Simmer 1 hour or more, until tomatoes are cooked and juice reduces.
  4. Add pinch of sugar, salt and pepper to taste.
  5. USE 1 cup for vegetables and STORE the rest in refrigerator/freezer for other uses.
  6. It is important not to skimp on the onions and garlic. It will be too tomatoey otherwise.
  7. 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.
  8. Add vegetable that take longest to cook first and then potatoes and other quicker cooking vegetable later.
  9. This is one of our favorite ways to eat cauliflower. Try it.
  10. This dish often has split yellow peas to add body and protein, delicious.

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