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Indian-Spiced Vegetables in Sour Cream
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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.

Tip #2

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

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