Indian Spiced Vegetables In Sour Cream

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.