Crockpot: Afghan style potato cauliflower and rice

Name: Crockpot: Afghan style potato cauliflower and rice
Cuisine: British
Ingredients: 100 grams butter for olive oil; 3 brown onions peeled diced 5 mm; 4 cloves garlic, peeled, crushed or finally chopped; 1 tablespoon cumin seeds; 1 tablespoon garam masala; 1 tablespoon ground cardamom; 1 medium cauliflower; 3 potatoes, peeled and diced 2 cm; 1 Tablespoon salt; 400 g tinned, chopped tomatoes; 2 tablespoons vegetable stock powder; 240 ml water; Pinch saffron threads; 3 small or medium carrots cut into fine match sticks; 180 gram currents; 3 tablespoons sugar; 120 ml water; Basmati rice; Pistachios; Greek yogurt; 1 bunch coriander

Giselle @cook_23142062

Crockpot: Afghan style potato cauliflower and rice

Giselle @cook_23142062

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Ingredients

100 gramsbutter for olive oil
3brown onions peeled diced 5 mm
4 clovesgarlic, peeled, crushed or finally chopped
1 tablespooncumin seeds
1 tablespoongaram masala
1 tablespoonground cardamom
1medium cauliflower
3potatoes, peeled and diced 2 cm
1 Tablespoonsalt
400 gtinned, chopped tomatoes
2 tablespoonsvegetable stock powder
240 mlwater
Pinchsaffron threads
Carrot current topping
3small or medium carrots cut into fine match sticks
180 gramcurrents
3 tablespoonssugar
120 mlwater
Basmati rice
Pistachios
Greek yogurt
1 bunchcoriander

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Steps

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.