Indian-Spiced Vegetables In Sour Cream

indian spiced vegetables in sour cream
2 Reviews
Cauliflower is transformed into something special when slow-cooked in fragrant spices.
15 min
Prep Time
Total Time
4 servings


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
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.


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

Recipe Tips

- 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.

Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and 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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