Low Fat Vegetable Kadai

Transform your weeknight dinners with this flavorful *Low Fat Vegetable Kadai*, a healthy twist on the classic Indian curry! Bursting with the vibrant colors and textures of carrots, green beans, cauliflower, and bell peppers, this dish is cooked in a spiced tomato-based gravy that's light yet deeply aromatic. Using just a tablespoon of oil and a medley of spices like garam masala, cumin, and kasuri methi, this low-fat recipe delivers rich, authentic flavors without the guilt. Perfectly simmered in vegetable stock and garnished with fresh coriander, it's a wholesome, vegetarian delight that’s easy to prepare in just 45 minutes. Enjoy it with steamed rice or whole-grain roti for a nutritious and satisfying meal. *Healthy Indian recipes*, *low-fat curry*, and *vegetarian kadai curry* are just some of the keywords you'll associate with this delicious creation!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium (chopped) Carrot
• 100 grams (chopped) Green Beans
• 1 cup Cauliflower Florets
• 1 medium (chopped) Green Bell Pepper
• 3 medium (pureed) Tomatoes
• 1 large (sliced) Onion
• 3 cloves (minced) Garlic
• 1 inch (grated) Ginger
• 2 (slit) Green Chilies
• 1.5 teaspoons Coriander Powder
• 0.5 teaspoons Turmeric Powder
• 1 teaspoons Kashmiri Red Chili Powder
• 1 teaspoons Garam Masala
• 1 teaspoons Cumin Seeds
• 1 teaspoons Kasuri Methi (Dried Fenugreek Leaves)
• 1 cup Vegetable Stock or Water
• 0 to taste Salt
• 1 tablespoon (preferably olive or avocado oil for low fat sauteing) Oil
• 2 tablespoons (chopped, for garnish) Fresh Coriander

Directions

Step 1

Heat 1 tablespoon of oil in a non-stick or heavy-bottomed pan over medium heat.

Step 2

Add cumin seeds to the oil and let them splutter for a few seconds.

Step 3

Add sliced onions, minced garlic, grated ginger, and slit green chilies. Sauté until the onions turn light golden brown.

Step 4

Stir in the pureed tomatoes and cook for 5-7 minutes, or until the oil starts to separate from the mixture.

Step 5

Add coriander powder, turmeric powder, Kashmiri red chili powder, and salt. Mix well and cook for 1-2 minutes to let the spices bloom.

Step 6

Add the chopped carrots, green beans, and cauliflower florets to the masala. Mix to combine, then add the vegetable stock or water.

Step 7

Cover the pan and cook for 10-12 minutes, or until the vegetables are tender but not mushy. Stir occasionally to prevent sticking or burning.

Step 8

Add the chopped green bell pepper and cook for another 3-4 minutes. The bell pepper should remain slightly crunchy for the best texture.

Step 9

Stir in garam masala and crushed kasuri methi. Adjust seasoning if needed.

Step 10

Turn off the heat and garnish with chopped fresh coriander.

Step 11

Serve hot with steamed rice, roti, or naan for a delicious and healthy meal.

Nutrition Facts

Serving size	(1326.5g)

Amount per serving	% Daily Value*
Calories	491.8

Total Fat 18.6g	0%
Saturated Fat 1.5g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 3463.4mg	0%
Total Carbohydrate 77.8g	0%
Dietary Fiber 22.3g	0%
Total Sugars 34.1g
Protein 15.3g	0%

Vitamin D 0IU	0%
Calcium 298.1mg	0%
Iron 9.8mg	0%
Potassium 2747.2mg	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: 31.0%

Protein: 11.3%

Carbs: 57.7%