Indian-Spiced Cauliflower and Beans in Sour Cream
Slow-cooked cauliflower and garbanzo beans in a fragrant Indian spice base of cumin, coriander, turmeric, and ginger, finished with sour cream and fresh cilantro. Butter and chicken broth create a rich sauce that tenderizes the vegetables over hours on low heat.
Ingredients
- ¼ cup butter
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon fresh ginger root, finely chopped
- 1 teaspoon fresh garlic, finely chopped
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- ½ cup chicken broth
- 1 medium head (6 cups) cauliflower, cut into 2-inch pieces
- 1 can garbanzo beans, drained
- 1 teaspoons fresh jalapeño pepper, finely chopped
- 1 cup frozen peas, thawed
- ½ cup sour cream
- 2 tablespoons fresh cilantro, chopped
- hot cooked rice(optional)
- chutney(optional)
Instructions
- 1
Melt butter in a 12-inch skillet over medium-high heat until sizzling.
- 2
Add cumin, coriander, ginger, garlic, turmeric, and salt; stir constantly until spices begin to brown.
- 3
Add chicken broth, cauliflower, garbanzo beans, and jalapeño pepper; stir to coat.
- 4
Transfer mixture to a 4- to 5-quart slow cooker and cover.
- 5
Cook on Low for 4-5 hours until cauliflower is very tender.
- 6
Increase heat to High 15 minutes before serving.
- 7
Stir in peas and sour cream; cook until peas are heated through.
- 8
Ladle into serving bowls and sprinkle with cilantro.
- 9
Serve with rice and chutney if desired.
Tips
Melt butter until sizzling before adding spices to bloom their flavors.
Cut cauliflower into uniform 2-inch pieces for even cooking.
Thaw peas before adding to reduce cooking time at the end.
Stir in sour cream only after switching to High heat to prevent curdling.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently on stovetop or microwave.
Prepare through step 3 up to 8 hours ahead; refrigerate until ready to transfer to slow cooker.
Ladle into bowls and top with cilantro. Serve with rice and chutney on the side.
Common Mistakes
Do not skip blooming spices in butter to avoid flat, unroasted spice flavor.
Do not add sour cream before switching to High heat to avoid curdling.
Do not skip thawing peas to avoid uneven heating in the final minutes.