Sugar-Free Vegetable Kadai
Delight in the vibrant flavors of this wholesome Sugar-Free Vegetable Kadai, a healthier twist on the classic Indian dish! Packed with a medley of colorful vegetables like cauliflower, carrots, green beans, and bell peppers, this recipe is a feast for both the eyes and the palate. Sautéed with aromatic spices such as cumin, coriander, garam masala, and a touch of kasuri methi, it delivers layers of bold, authentic flavors—without any added sugar. The thick, flavorful tomato and spice base coats the tender veggies beautifully, making it the perfect addition to your healthy meal rotation. Ready in just 45 minutes, this vegetarian, diabetes-friendly curry pairs wonderfully with soft rotis, warm naan, or a bed of steamed rice, offering a delicious and guilt-free dining experience! Perfect for those seeking a low-sugar, nutrient-dense, Indian-inspired recipe to enjoy at home.
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Recipe Information
Ingredients
- 1 cup Cauliflower florets
- 1 medium, diced Green bell pepper
- 1 medium, sliced Carrot
- 1 cup, cut into 1-inch pieces Green beans
- 3 medium, pureed Tomatoes
- 1 medium, finely chopped Onion
- 4 minced Garlic cloves
- 1 inch piece, minced Ginger
- 2 slit Green chilies
- 1 tablespoon, crushed Coriander seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon, crushed Kasuri methi (dried fenugreek leaves)
- 2 tablespoons Vegetable oil
- 0.5 cup Water
- 1 teaspoon, or to taste Salt
- 2 tablespoons, chopped Fresh cilantro
Instructions
Heat a large pan or kadai over medium heat and add vegetable oil.
Once the oil is hot, add cumin seeds and let them sizzle for 30 seconds.
Stir in the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
Add the minced garlic, ginger, and green chilies. Cook for 1-2 minutes until fragrant.
Add the pureed tomatoes, turmeric powder, and Kashmiri red chili powder. Cook for 5 minutes or until the oil starts to separate and the mixture thickens.
Stir in the coriander seeds and mix well.
Add the mixed vegetables: cauliflower florets, diced green bell pepper, sliced carrot, and green beans.
Season with salt and pour in 1/2 cup of water. Stir to combine and cover the pan. Let the vegetables cook for 10-12 minutes, stirring occasionally, until they are tender but not mushy.
Sprinkle garam masala and crushed kasuri methi over the cooked vegetables. Mix gently to ensure the spices coat the vegetables evenly.
Finish with fresh cilantro as a garnish and serve hot with roti or steamed rice.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2661 mg | 116% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 31.8 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2667 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.
