Nut-Free Vegetable Kadai
Indulge in the vibrant flavors of this nut-free vegetable kadai, a wholesome Indian stir-fry brimming with colorful vegetables and aromatic spices. Perfect for those with nut allergies or anyone seeking a lighter meal, this dish features a medley of bell peppers, cauliflower, carrots, and peas all coated in a rich blend of cumin, ginger-garlic, garam masala, and Kashmiri chili powder. Cooked in a traditional kadai (or wok) until tender, the vegetables absorb the fragrant spice base, creating a mouthwatering balance of heat and earthiness. Ready in just 40 minutes and ideal for pairing with steamed rice or fresh roti, this recipe makes for a satisfying, crowd-pleasing vegetarian dish that’s both allergy-friendly and packed with nutrients.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 2 pieces Green chilies, finely chopped
- 1 medium Onion, finely sliced
- 2 medium Tomato, finely chopped
- 2 medium Bell peppers (red, green, or yellow), diced
- 1 cup Cauliflower, cut into small florets
- 1 medium Carrot, sliced
- 0.5 cup Frozen or fresh green peas
- 1 teaspoon Ginger-garlic paste
- 1.5 teaspoons Coriander powder
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon Salt
- 0.25 cup Water
- 2 tablespoons Fresh cilantro, chopped
Instructions
Heat the vegetable oil in a large kadai (or wok/skillet) over medium heat.
Add cumin seeds and allow them to crackle. Then add the chopped green chilies and sliced onions. Sauté until the onions are golden brown, about 5 minutes.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook until softened and the oil starts to separate from the mixture, about 5-7 minutes.
Add the coriander powder, turmeric powder, garam masala, Kashmiri red chili powder, and salt. Mix well to form a fragrant spice base.
Toss in the bell peppers, cauliflower florets, sliced carrot, and green peas. Stir to coat the vegetables with the spice mixture.
Add 1/4 cup of water and cover the kadai with a lid. Let the vegetables cook on medium heat for 12-15 minutes, stirring occasionally, until they are tender but not mushy.
Once the vegetables are cooked, remove the lid and increase the heat slightly to evaporate any excess liquid and allow the mixture to dry out slightly.
Garnish with freshly chopped cilantro and serve hot with steamed rice or Indian bread like roti or naan.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2519 mg | 110% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 34.5 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2700 mg | 57% | |
*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.
