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Before you jump to Crockpot: Afghan style potato cauliflower and rice recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
The benefits of healthy eating are today being given more attention than ever before and there are good reasons for doing this. The overall economy is impacted by the number of people who suffer from diseases such as hypertension, which is directly linked to poor eating habits. There are more and more efforts to try to get people to follow a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that lots of people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make a few minor changes that can start to make a difference to our everyday eating habits.
The first change you need to make is to pay more attention to what you buy when you go to the grocery because it is likely that you tend to pick up many of the things without thinking. For instance, has it crossed your mind to check how much sugar and salt are in your preferred cereal? Eating a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. If you’d rather not eat oatmeal on its own, try adding fresh fruits that can supply you with other healthy nutrients and as such, one small change to your diet has been achieved.
As you can see, it is not difficult to begin making healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to crockpot: afghan style potato cauliflower and rice recipe. To cook crockpot: afghan style potato cauliflower and rice you only need 22 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Crockpot: Afghan style potato cauliflower and rice:
- Get 100 grams butter for olive oil
- Provide 3 brown onions peeled diced 5 mm
- Prepare 4 cloves garlic, peeled, crushed or finally chopped
- Prepare 1 tablespoon cumin seeds
- Get 1 tablespoon garam masala
- Prepare 1 tablespoon ground cardamom
- You need 1 medium cauliflower
- You need 3 potatoes, peeled and diced 2 cm
- You need 1 Tablespoon salt
- Use 400 g tinned, chopped tomatoes
- Provide 2 tablespoons vegetable stock powder
- Prepare 240 ml water
- You need Pinch saffron threads
- You need Carrot current topping
- Get 3 small or medium carrots cut into fine match sticks
- Get 180 gram currents
- Prepare 3 tablespoons sugar
- Take 120 ml water
- Get Basmati rice
- Take Pistachios
- You need Greek yogurt
- Use 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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