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We hope you got benefit from reading it, now let’s go back to crockpot: afghan style potato cauliflower and rice recipe. You can have crockpot: afghan style potato cauliflower and rice using 22 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Crockpot: Afghan style potato cauliflower and rice:
- Provide 100 grams butter for olive oil
- Prepare 3 brown onions peeled diced 5 mm
- Prepare 4 cloves garlic, peeled, crushed or finally chopped
- You need 1 tablespoon cumin seeds
- Prepare 1 tablespoon garam masala
- Get 1 tablespoon ground cardamom
- Use 1 medium cauliflower
- Get 3 potatoes, peeled and diced 2 cm
- Use 1 Tablespoon salt
- You need 400 g tinned, chopped tomatoes
- Prepare 2 tablespoons vegetable stock powder
- Use 240 ml water
- Take Pinch saffron threads
- Provide Carrot current topping
- Prepare 3 small or medium carrots cut into fine match sticks
- Provide 180 gram currents
- Take 3 tablespoons sugar
- Take 120 ml water
- Use Basmati rice
- Prepare Pistachios
- Take Greek yogurt
- Provide 1 bunch coriander
Steps to make Crockpot: Afghan style potato cauliflower and rice:
- Put the carrots, currents, sugar and water into the pot. Set to simmer and press Start/stop. Cook until the carrots are just tender and current plump. Press start/stop and set aside.
- Select brown/salty and press start/stop. Combined the oil, onions, garlic, cumin, garam masala, cardamom and salt in the cooker. Cook until onions are softened and slightly golden and spices are fragrant.
- Stir in the cauliflower, potatoes, salt, saffron,stock powder, saffron and water. Secure the lid, ensure the steam release dial is seal/closed and select rise/grains. Press start/stop.
- When cooking has finished, release the steam and remove the lid. Taste and season with more salt and pepper if needed. To serve, spoon some rice and the vegetables in the bowl. Sprinkle a tablespoon of the carrot current mix and also pistachios on top, then a dollop of Greek style yogurt and fresh coriander over each serving.
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