Indian-Spiced Vegetables in Sour Cream

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Indian-Spiced Vegetables in Sour Cream

 

1/4 cup butter

1 tablespoon ground cumin

1 tablespoon ground corinander

1 tablespoon finely chopped fresh gingerroot

1 teaspoon finely chopped fresh garlic

1 teaspoon ground turmeric

1/2 teaspoon salt

1/2 cup vegetable 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

1 cup frozen peas, thawed

1/2 cup 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, ginger

root, garlic, turmeric and salt. Cook over medium-high heat, stirring

constantly, until spices begin to brown (1 to 2 minutes). Add broth,

cauliflower, garbanzo beans and jalapeño; 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.

Makes 4, 1 1/2 cup servings.

 

 

 

 

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