Low Carb Vegetable Kadai
Indulge in the vibrant flavors of Low Carb Vegetable Kadai—a wholesome, keto-friendly twist on the classic Indian dish. Packed with nutrient-rich veggies like cauliflower, broccoli, zucchini, and bell peppers, this recipe delivers bold, aromatic spices including garam masala, kasuri methi, and crushed coriander seeds, all simmered in a luscious tomato base. Sautéed in aromatic coconut oil and finished with fresh coriander garnish, this dish is perfect for those seeking a healthy, low-carb alternative. Ready in just 40 minutes, serve it hot with cauliflower rice or keto-friendly flatbread for a satisfying, guilt-free meal. Perfect for vegetarians, keto enthusiasts, and lovers of Indian cuisine!
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Recipe Information
Ingredients
- 200 grams Cauliflower florets
- 100 grams Broccoli florets
- 1 medium (sliced) Zucchini
- 2 medium (cut into cubes) Bell peppers (red, green, or yellow)
- 2 medium (pureed) Tomatoes
- 1 medium (finely chopped) Onion
- 3 minced Garlic cloves
- 1 teaspoon (grated) Ginger
- 2 sliced Green chilies
- 1 tablespoon (crushed) Coriander seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 2 tablespoons (chopped) Fresh coriander leaves
- 2 tablespoons Coconut oil
- 1 teaspoon (to taste) Salt
- 0.25 cup Water
Instructions
Heat 2 tablespoons of coconut oil in a kadai or a large pan over medium heat.
Add the cumin seeds and let them splutter for 30 seconds.
Stir in the minced garlic, grated ginger, and sliced green chilies. Sauté them for 1 minute until fragrant.
Add the chopped onion and cook until golden brown, about 3-4 minutes.
Mix in the pureed tomatoes and cook the mixture for 5-6 minutes, stirring occasionally, until the oil starts to separate.
Lower the heat and add the crushed coriander seeds, turmeric powder, red chili powder, and salt. Stir well to combine the spices.
Toss in the cauliflower, broccoli, zucchini, and bell peppers. Mix thoroughly so all the vegetables are coated with the spice mixture.
Add 1/4 cup of water to the pan, cover it with a lid, and let the vegetables cook on medium heat for 10-12 minutes, stirring occasionally to ensure even cooking.
Once the vegetables are tender yet slightly crisp, sprinkle the garam masala and kasuri methi over them. Gently stir to combine.
Turn off the heat and garnish the kadai vegetables with fresh coriander leaves.
Serve hot with a side of keto-friendly flatbread, cauliflower rice, or enjoy it as is for a delicious low-carb meal.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4354 mg | 189% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 44.1 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2738 mg | 58% | |
*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.
