Soy-Free Vegetable Kadai
Indulge in the vibrant flavors of the Soy-Free Vegetable Kadai, a fragrant and healthy twist on the classic Indian vegetable curry. This vegan-friendly dish brims with bold spices like cumin, coriander, and garam masala, creating an aromatic base that beautifully complements a medley of fresh vegetables—cauliflower, bell peppers, carrots, and green beans. Cooked in a kadai (traditional Indian wok), this effortless recipe comes together in under 40 minutes, featuring a rich tomato sauce layered with turmeric and Kashmiri chili for a perfect balance of flavor and color. Garnished with fresh cilantro, this soy-free delight pairs wonderfully with roti, naan, or steamed rice, making it an ideal option for family dinners or special gatherings.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil or ghee (clarified butter)
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 2 pieces Green cardamom pods (optional)
- 1 large Onion, finely sliced
- 4 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced or grated
- 2 medium Tomatoes, finely chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Kashmiri red chili powder (for color and mild spice)
- 1 teaspoon Garam masala
- 2 medium Bell peppers (capsicum), diced into medium chunks
- 1.5 cups Cauliflower florets
- 1 medium Carrot, sliced
- 0.75 cup Green beans, trimmed and cut into 2-inch pieces
- 0.5 cup Water
- Salt (to taste)
- 2 tablespoons Fresh cilantro (coriander leaves), roughly chopped
Instructions
Heat the vegetable oil or ghee in a large kadai (or wok) over medium heat.
Add the cumin seeds and coriander seeds, and let them sizzle for 30 seconds until fragrant. If using green cardamom pods, add them now and sauté briefly.
Add the finely sliced onions and cook for 5-7 minutes, stirring frequently, until golden brown.
Mix in the minced garlic and ginger. Cook for 1 minute until the raw smell disappears.
Stir in the chopped tomatoes and cook for 4-5 minutes until they soften and the oil separates.
Add the turmeric powder, Kashmiri red chili powder, and garam masala. Stir well to combine the spices with the tomato mixture.
Add the diced bell peppers, cauliflower florets, sliced carrot, and green beans. Stir to coat the vegetables with the spice mix.
Pour in the water, cover the kadai, and let the vegetables cook on medium heat for 10-12 minutes, or until they are tender but still retain a slight crunch.
Uncover and season the dish with salt to taste. Stir well and cook for an additional 2 minutes to allow the flavors to meld.
Garnish with freshly chopped cilantro and serve hot with roti, naan, or steamed rice.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 519 mg | 23% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 35.1 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2569 mg | 55% | |
*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.
