Follow us on   Newsletter


Indian-Spiced Vegetables with Sour Cream

Presented by:
Land O' Lakes
Save RecipePrint Print Like Tweet Print

Enjoy this lively cauliflower dish slow cooked with fragrant spices.

Recipe Prep Time
Prep Time
15 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
4 hrs 15 min
Recipe Servings

1/4 cup Land O Lakes® Butter
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 Land O Lakes® 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, until spices begin to brown (1 to 2 minutes). Add chicken broth, cauliflower, garbanzo beans and jalapeño pepper; stir to coat.

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

To serve, ladle into individual serving bowls. Sprinkle with cilantro. Serve with rice and chutney, if desired.

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



Get the latest recipe ideas, updates and more.