Indian-Spiced Vegetables In Sour Cream

Indian-Spiced Vegetables In Sour Cream

Cauliflower is transformed into something special when slow-cooked in fragrant spices.

15 min. prep time
4 servings
252 Ratings


1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon finely chopped fresh gingerroot
1 teaspoon finely chopped fresh garlic
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 cup chicken broth
1 medium (6 cups) cauliflower, cut into 2-inch pieces*
1 (15-ounce) can garbanzo beans, drained
1 to 2 teaspoons finely chopped jalapeño chile pepper
1 cup frozen peas, thawed
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
Hot cooked rice, if desired
Chutney, if desired


Melt butter in 12-inch skillet until sizzling; add cumin, coriander, gingerroot, garlic, turmeric and salt. Cook over medium-high heat, stirring constantly,1-2 minutes or until spices begin to brown. Add chicken broth, cauliflower, garbanzo beans and jalapeño pepper; stir to coat.

Place mixture into 4- to5-quart slow cooker. Cover; cook on Low heat setting 4-5 hours or until cauliflower is very tender. Increase heat to High, 15 minutes before serving time. Stir in peas and sour cream. Continue cooking until peas are heated through.

Ladle into individual serving bowls. Sprinkle with cilantro. Serve with rice and chutney, if desired.


*Substitute 1 (16-ounce) bag frozen cauliflower.

Recipe Tip

- Coriander is used both for its seeds, ground into the spice we use in this recipe, and for its leaves which we know as cilantro or Chinese parsley. The coriander seeds taste somewhat like lemon and sage, and are used whole or ground in cooking and baking. The pungent green leaves, resembling flat-leaf parsley, are used in Indian, Thai, Mexican and Caribbean cuisines.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 370

Fat: 19g

Cholesterol: 45mg

Sodium: 920mg

Carbohydrates: 41g

Dietary Fiber: 10g

Protein: 12g

Recipe #11769©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

I have made this recipe many times. I have served it both as an entree with basmati rice and as a side dish with a roasted chicken or roast pork. If you like Indian styled flavors this recipe is just the ticket.
Spices make this so fragrant and delicious. I used vegetable broth instead of chicken. This is a nice filling meal for a vegetarian or anyone!

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