Low Carb Vegetable Kadai

Bursting with bold Indian flavors and vibrant vegetables, this Low Carb Vegetable Kadai is a healthier twist on the classic dish, perfect for keto enthusiasts and low-carb eaters alike. This recipe combines nutrient-packed vegetables like cauliflower, broccoli, zucchini, and bell peppers with a rich, aromatic tomato-based sauce infused with garlic, ginger, and a medley of traditional spices. Simmered to tender perfection with a touch of coconut oil, the addition of garam masala and kasuri methi elevates its authentic flavor profile. Ready in just 40 minutes, this one-pan meal is ideal for busy weeknights and can be served with cauliflower rice or keto-friendly flatbread. Savor every bite of this wholesome, gluten-free dish that doesn't compromise on taste or nutrition!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Heat 2 tablespoons of coconut oil in a kadai or a large pan over medium heat.

Step 2

Add the cumin seeds and let them splutter for 30 seconds.

Step 3

Stir in the minced garlic, grated ginger, and sliced green chilies. Sauté them for 1 minute until fragrant.

Step 4

Add the chopped onion and cook until golden brown, about 3-4 minutes.

Step 5

Mix in the pureed tomatoes and cook the mixture for 5-6 minutes, stirring occasionally, until the oil starts to separate.

Step 6

Lower the heat and add the crushed coriander seeds, turmeric powder, red chili powder, and salt. Stir well to combine the spices.

Step 7

Toss in the cauliflower, broccoli, zucchini, and bell peppers. Mix thoroughly so all the vegetables are coated with the spice mixture.

Step 8

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.

Step 9

Once the vegetables are tender yet slightly crisp, sprinkle the garam masala and kasuri methi over them. Gently stir to combine.

Step 10

Turn off the heat and garnish the kadai vegetables with fresh coriander leaves.

Step 11

Serve hot with a side of keto-friendly flatbread, cauliflower rice, or enjoy it as is for a delicious low-carb meal.

Nutrition Facts

Serving size	(1287.2g)

Amount per serving	% Daily Value*
Calories	665.2

Total Fat 33.2g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 4354.3mg	0%
Total Carbohydrate 84.2g	0%
Dietary Fiber 24.6g	0%
Total Sugars 44.1g
Protein 19.3g	0%

Vitamin D 0IU	0%
Calcium 347.6mg	0%
Iron 10.5mg	0%
Potassium 2738.3mg	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: 41.9%

Protein: 10.8%

Carbs: 47.3%