Indian-Spiced Vegetables In Sour Cream Recipe

Name: Indian-Spiced Vegetables In Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 jalapeno 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

Servings: persons

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 jalapeno 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

1
Melt butter in 12-inch skillet until sizzling; add cumin, coriander, gingerroot, garlic, turmeric and salt.
2
Cook over medium-high heat, stirring constantly,1-2 minutes or until spices begin to brown.
3
Add chicken broth, cauliflower, garbanzo beans and jalapeno pepper; stir to coat.
4
Place mixture into 4- to5-quart slow cooker.
5
Cover; cook on Low heat setting 4-5 hours or until cauliflower is very tender.
6
Increase heat to High, 15 minutes before serving time.
7
Stir in peas and sour cream.
8
Continue cooking until peas are heated through.
9
Ladle into individual serving bowls.
10
Sprinkle with cilantro.
11
Serve with rice and chutney, if desired.
12
*Substitute 1 (16-ounce) bag frozen cauliflower.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup Land O Lakes Butter, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 tablespoon finely chopped fresh gingerroot, and more.

Yes, Indian-Spiced Vegetables In Sour Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian-Spiced Vegetables In Sour Cream

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