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Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, crockpot: afghan style potato cauliflower and rice. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Crockpot: Afghan style potato cauliflower and rice is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Crockpot: Afghan style potato cauliflower and rice is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can have crockpot: afghan style potato cauliflower and rice using 22 ingredients and 4 steps. Here is how you cook it.

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

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

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. Crockpot: Afghan style potato cauliflower and rice. Here is how you achieve that.

Instructions 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.

Ingredients of Crockpot: Afghan style potato cauliflower and rice. Afghan Style Potato Cauliflower and Rice by Poh Ling Yeow. This dinner is vegan, vegetarian and gluten free friendly so it's sure to please everyone around the table - and it tastes DELICIOUS! 😍. Afghan Style Potato Cauliflower and Rice by Poh Ling Yeow. crockpot.com.au Saaitje. loading. Drain cold water from rice, and add rice to the cauliflower mixture.

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