Indian-Spiced Vegetables In Sour Cream
15 min
04 hrs 15 min


1/4 cup Land O Lakes® Butter

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon finely chopped fresh ginger root

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 pepper

1 cup frozen peas, thawed

1/2 cup sour cream

2 tablespoons chopped fresh cilantro


Hot cooked rice, if desired

Chutney, if desired


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

How to make

  1. STEP 1

    Melt butter in 12-inch skillet until sizzling; add cumin, coriander, ginger root, 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.

  2. STEP 2

    Place mixture into 4- to 5-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.

  3. STEP 3

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

Tip #1

- 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.


19Fat (mg)
45Cholesterol (mg)
920Sodium (mg)
41Carbohydrates (g)
10Dietary Fiber
12Protein (g)


Explore reviews from
our online community

  July 30, 2009

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.

— says Anna
  December 14, 2008

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!

— says Pamela
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