AFGHAN CAULIFLOWER (INSTANT POT) | GULPI (GULPEA) CURRY | VEGAN (2019) скачать в хорошем качестве

AFGHAN CAULIFLOWER (INSTANT POT) | GULPI (GULPEA) CURRY | VEGAN (2019)

Afghan cauliflower, gulpea curry is tender with delicious flavors of turmeric, coriander and curry powder. It's super easy and fast with Instant Pot. The total time for preparing this dish is fifteen minutes in an InstantPot. Don't fret if you don't have an InstantPot. On my blog (like below), I give instruction on how to make this on the stove in a pot. I serve gulpea with a side or rice or stuffed inside a pita bread with a drizzle of yogurt. The full recipe and written instructions are on my blog (Afghan Culture Unveiled): https://bit.ly/2oVh5lm Qabili Palau - Afghanistan's national dish vide: http://bit.ly/31LhrJd Afghan Sabzi Rawash - Rhubarb Spinach Video: https://bit.ly/2LK6sdA Afghan Kadoo Pumpkin Video: http://bit.ly/2yrxkHR To find other delicious Afghan food recipes check out my blog: http://www.afghancultureunveiled.com Video by: Brandon Chaves Humaira Ghilzai opens the world to Afghan culture and cuisine through her work as an Afghan Cultural Consultant. Humaira shares the wonders of Afghanistan through stories of rich culture, delicious food, and her family’s traditions. Learn more about Humaira’s work as a cultural advisor check out her website, she's been working with theatres and films for ten years: http://www.humairaghilzai.com I grew up eating Gulpea, a dish my mom would throw together as an afterthought on a weeknight after a busy day’s work of taking care of us. In Afghanistan, any dish that doesn’t have meat is not worthy of being served to guests or at parties and poor cauliflower falls in that category. It seems, until a couple of years ago, in the United States cauliflower was an overboiled vegetable one would find on a hospital dinner tray or at an all you can eat buffet lunch line-up. According to a Time Magazine article, “Cauliflower used to be a boring vegetable. When chef Eric Ripert was growing up in France, he saw it as something to buy only when “there was nothing else on the shelf..” In fact, the first time I wrote a post about cauliflower, I started it with this apologetic sentence…So, if you have a head of cauliflower that you don't know what to do with it, give this recipe of gulpea a try.  You will be surprised by its flavors and it will likely be a hit with your kids. Thanks to all the vegans, vegetarians, gluten-free, and carb-adverse healthy eaters, cauliflower is has become the ‘it’ alternative to white rice and pasts. Now, literally, every restaurant in San Francisco has cauliflower on their menu - fried, roasted, sauteed and lathered with exotic sauces or the best olive oil. According to my friend Ghulam Qader Popal, whom I consider an expert on Afghanistan, cauliflower originated in the Mediterranean, traveling from Portugal through the Indian Subcontinent and landing in Jalalabad, a city in eastern Afghanistan. It’s easy to see the Indian culinary influence in this recipe. Almost the entire supply of gulpea still comes from mild-weathered Jalalabad. But growers can also be found in Qunduz, Helmand and Kandahar Province. The most lucrative farming product in these regions, of course, remains the poppy seed. That bit of trivia aside, the end result of this cauliflower is a delicious and easy dish which I hope you will try. Gulpea can also be made with beef or lamb but in this post, I am sharing the vegan version which I feel has the best flavor.