Recipe: Yummy Crockpot: Afghan style potato cauliflower and rice

Crockpot: Afghan style potato cauliflower and rice.

You can have Crockpot: Afghan style potato cauliflower and rice using 22 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Crockpot: Afghan style potato cauliflower and rice

1. It's 100 grams of butter for olive oil.
2. Prepare 3 of brown onions peeled diced 5 mm.
3. It's 4 cloves of garlic, peeled, crushed or finally chopped.
4. Prepare 1 tablespoon of cumin seeds.
5. Prepare 1 tablespoon of garam masala.
6. Prepare 1 tablespoon of ground cardamom.
7. It's 1 of medium cauliflower.
8. It's 3 of potatoes, peeled and diced 2 cm.
9. You need 1 Tablespoon of salt.
10. It's 400 g of tinned, chopped tomatoes.
11. Prepare 2 tablespoons of vegetable stock powder.
12. It's 240 ml of water.
13. Prepare Pinch of saffron threads.
14. You need of Carrot current topping.
15. It's 3 of small or medium carrots cut into fine match sticks.
16. Prepare 180 gram of currents.
17. Prepare 3 tablespoons of sugar.
18. You need 120 ml of water.
19. You need of Basmati rice.
20. You need of Pistachios.
21. It's of Greek yogurt.
22. Prepare 1 bunch of coriander.

Crockpot: Afghan style potato cauliflower and rice step by step

1. 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..
2. 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..
3. 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..
4. 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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