Recipe: Scrummy Crockpot: Afghan style potato cauliflower and rice

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Hopefully the above article opens our horizons to pay more recognition to a organic lifestyle. Now we go back to the crockpot: afghan style potato cauliflower and rice recipe of your choice. Comply with the little by little directions of the recipe crockpot: afghan style potato cauliflower and rice recipe to produce a organic and scrumptious meal. To cook crockpot: afghan style potato cauliflower and rice you need 22 ingredients and 4 steps.. Pleased cooking, desire it is helpful for you and your family.

The ingredients needed to make Crockpot: Afghan style potato cauliflower and rice:

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

Steps to make Crockpot: Afghan style potato cauliflower and rice:

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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