Indian Spiced Vegetables In Sour Cream
1/4 cup Butter
1 tablespoons ground cumin
1 tablespoons ground coriander
1 tablespoons finely chopped fresh gingerroot
1 teaspoons finely chopped fresh garlic
1 teaspoons ground turmeric
1/2 teaspoons salt
1/2 cup chicken broth
1 medium cauliflower -- cut into 2-inch pieces* (6 cups)
1 can garbanzo beans -- drained (15-ounce)
2 teaspoons finely chopped jalapeño 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
Melt butter in 12-inch skillet until sizzling; add cumin, coriander,
gingerroot, 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 jalapeño 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.
*Substitute 1 (16-ounce) bag frozen cauliflower.
TIP: Coriander is used both for its seeds, ground into the spice we use in
this recipe, and for its leaves which we know as cilantro or Chinese
parsley. The coriander seeds taste somewhat like lemon and sage, and are
used whole or ground in cooking and baking. The pungent green leaves,
resembling flat-leaf parsley, are used in Indian, Thai, Mexican and
Caribbean cuisines.
http://www.terrypogue.com/Terry
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