Dairy-Free Vegetable Kadai

Bursting with vibrant flavors and loaded with wholesome vegetables, this Dairy-Free Vegetable Kadai is the perfect plant-based twist on a classic Indian dish. This one-pot recipe combines a medley of fresh veggies like bell peppers, cauliflower, peas, and beans, simmered to perfection in a rich, spiced tomato base infused with aromatic kadai masala. Simple to prepare in just 40 minutes, this dairy-free and vegan-friendly meal is a delightful fusion of bold spices and natural flavors. Serve it with steamed rice or dairy-free flatbreads for a satisfying and nutritious feast that’s perfect for weeknight dinners or special occasions.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Heat the vegetable oil in a kadai (or wok) over medium heat.

Step 2

Add the cumin seeds and let them sizzle for 30 seconds until aromatic.

Step 3

Add the finely chopped onion and sauté until golden brown, about 5-6 minutes.

Step 4

Stir in the minced garlic, ginger, and sliced green chilies. Cook for 1-2 minutes until fragrant.

Step 5

Pour in the pureed tomatoes and cook for 5-6 minutes, stirring often, until the oil begins to separate from the mixture.

Step 6

Add the kadai masala, turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the tomato base with the spices.

Step 7

Add the diced capsicum, carrot, green beans, cauliflower florets, and peas. Mix thoroughly to combine the vegetables with the spice mixture.

Step 8

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.

Step 9

Once the vegetables are cooked and the curry has thickened, turn off the heat.

Step 10

Garnish with chopped cilantro leaves and serve hot with steamed rice or dairy-free flatbreads.

Nutrition Facts

Serving size	(1424.9g)

Amount per serving	% Daily Value*
Calories	745.3

Total Fat 31.9g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 17.3g
Cholesterol 0mg	0%
Sodium 2679.9mg	0%
Total Carbohydrate 104.3g	0%
Dietary Fiber 33.0g	0%
Total Sugars 44.9g
Protein 24.8g	0%

Vitamin D 0IU	0%
Calcium 354.7mg	0%
Iron 11.9mg	0%
Potassium 3123.6mg	0%

*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.

Source of Calories

Fat: 35.7%

Protein: 12.3%

Carbs: 51.9%