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Indian Spiced Vegetables In Sour Cream
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serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1/4 cup butter
1 tablespoon 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 cauliflower, cut into 2-inch pieces
OR
1 package (16 ounce size) frozen cauliflower
1 can (15 ounce size) garbanzo beans, drained
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
directions
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 chicken broth, cauliflower, garbanzo beans and jalapeno 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.
added by
tpogue
nutrition data
Nutritional data has not been calculated yet.
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