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. ---------------------------------------------------------------------------
Nutrition
Ingredients
