Indian-Spiced Vegetables In Sour Cream

• 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.

butter, ground cumin, ground coriander, fresh gingerroot, fresh garlic, ground turmeric, salt, chicken broth, cauliflower, garbanzo beans, jalapeno chile pepper, frozen peas, sour cream, fresh cilantro, rice

Taken from www.landolakes.com/recipe/644/indian-spiced-vegetables-in-sour-cream (may not work)