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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 cook crockpot: afghan style potato cauliflower and rice using 22 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to make Crockpot: Afghan style potato cauliflower and rice:
- You need 100 grams butter for olive oil
- Prepare 3 brown onions peeled diced 5 mm
- You need 4 cloves garlic, peeled, crushed or finally chopped
- Get 1 tablespoon cumin seeds
- You need 1 tablespoon garam masala
- You need 1 tablespoon ground cardamom
- You need 1 medium cauliflower
- You need 3 potatoes, peeled and diced 2 cm
- Prepare 1 Tablespoon salt
- Get 400 g tinned, chopped tomatoes
- Take 2 tablespoons vegetable stock powder
- Get 240 ml water
- Provide Pinch saffron threads
- Provide Carrot current topping
- Use 3 small or medium carrots cut into fine match sticks
- Prepare 180 gram currents
- Take 3 tablespoons sugar
- Take 120 ml water
- Prepare Basmati rice
- Get Pistachios
- Use Greek yogurt
- Prepare 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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