Dairy-Free Vegetable Kadai
Experience the vibrant flavors of North India with this Dairy-Free Vegetable Kadai recipe—perfect for vegans or anyone seeking a healthier twist on traditional Indian cuisine. Packed with colorful veggies like capsicum, carrots, beans, cauliflower, and peas, this plant-based curry is simmered in a rich tomato base infused with bold kadai masala, fragrant cumin seeds, and a blend of warming spices. The recipe is entirely dairy-free, making it ideal for those with dietary restrictions, while retaining all the authentic flavors. Ready in just 40 minutes, this versatile dish pairs beautifully with steamed rice or dairy-free flatbreads, making it a wholesome, satisfying meal for lunch or dinner. Garnished with fresh cilantro, this simple yet indulgent one-pot dish is sure to become a staple in your kitchen! Perfect for keywords like "vegan Indian curry," "vegetable kadai," and "healthy dairy-free recipes."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 large, finely chopped Onion
- 4 minced Garlic cloves
- 1 teaspoon, minced Ginger
- 2 sliced Green chilies
- 3 medium, pureed Tomatoes
- 1 large, diced Capsicum (bell peppers)
- 1 medium, diced Carrot
- 1 cup, chopped Green beans
- 1 cup Cauliflower florets
- 1 cup Peas (fresh or frozen)
- 2 tablespoons Kadai masala spice blend
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon (or to taste) Salt
- 0.5 cups Water
- 2 tablespoons, chopped (for garnish) Cilantro leaves
Instructions
Heat the vegetable oil in a kadai (or wok) over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the finely chopped onion and sauté until golden brown, about 5-6 minutes.
Stir in the minced garlic, ginger, and sliced green chilies. Cook for 1-2 minutes until fragrant.
Pour in the pureed tomatoes and cook for 5-6 minutes, stirring often, until the oil begins to separate from the mixture.
Add the kadai masala, turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the tomato base with the spices.
Add the diced capsicum, carrot, green beans, cauliflower florets, and peas. Mix thoroughly to combine the vegetables with the spice mixture.
Pour in 1/2 cup of water, stir, and cover the kadai. Cook on medium heat for 10-12 minutes, stirring occasionally, until the vegetables are tender but not mushy.
Once the vegetables are cooked and the curry has thickened, turn off the heat.
Garnish with chopped cilantro leaves and serve hot with steamed rice or dairy-free flatbreads.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2680 mg | 117% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 44.9 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3124 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
