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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 10-inch nonstick skillet, combine the onion, stock, chutney, mustard, basil, ginger, cumin, salt, cinnamon, and curry powder. | 2. Bring to a simmer and cook, covered for 6 minutes. | 3. Add the cauliflower and cook, covered, for 5 minutes over moderately low heat. | 4. Add the peas, cover and cook 4-5 minutes more or until the cauliflower is crisp-tender. | 5. Stir in the cornstarch mixture, vinegar, and red pepper sauce. | 6. Cook for 1 minute or until the sauce has thickened. | 7. Serve hot or at room temperature. | 8. For Vegetarian use the vegetable stock. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow onion	1		quartered sliced	-	-	-	-
chicken broth	1/2	cup	low sodium	39.06	0.945	5.5692	1.3104
chutney	2	tablespoons		-	-	-	-
dijon mustard	2	teaspoons		-	-	-	-
basil	3/4	teaspoon	crumbled dried	0.1524	0.0176	0.0209	0.0042
ginger	3/4	teaspoon	ground	1.2	0.2666	0.0273	0.0112
cumin	3/4	teaspoon		5.9063	0.6968	0.2805	0.3508
salt	1/2	teaspoon		-	-	-	-
cinnamon	1/4	teaspoon	ground	-	-	-	-
curry powder	1/4	teaspoon		1.625	0.2792	0.0714	0.07
cauliflower	1		cored cut	26.75	5.3179	2.0544	0.2996
green pea	1	cup	frozen	117.45	20.9525	7.859	0.58
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	2	tablespoons		0.0	0.0	0.0	0.0
white wine vinegar	2	tablespoons		-	-	-	-
red pepper sauce	6	drops		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.