Soy-Free Vegetable Kadai

Discover the vibrant flavors of this Soy-Free Vegetable Kadai, a wholesome and aromatic Indian stir-fry packed with a medley of fresh vegetables and warming spices. Perfect for those seeking a soy-free option, this classic dish swaps soy-based ingredients for a simple, flavorful seasoning of cumin, coriander, and garam masala. Juicy tomatoes and caramelized onions create a luscious base, while bell peppers, cauliflower, carrots, and green beans are cooked to tender-crisp perfection. Finished with a sprinkle of fresh cilantro, this quick and healthy recipe pairs beautifully with hot roti, naan, or steamed rice for a delightful vegetarian meal. Ready in under 40 minutes, it's an easy and delicious way to bring authentic Indian cuisine to your table.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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
• 0 Salt (to taste)
• 2 tablespoons Fresh cilantro (coriander leaves), roughly chopped

Directions

Step 1

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

Step 2

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.

Step 3

Add the finely sliced onions and cook for 5-7 minutes, stirring frequently, until golden brown.

Step 4

Mix in the minced garlic and ginger. Cook for 1 minute until the raw smell disappears.

Step 5

Stir in the chopped tomatoes and cook for 4-5 minutes until they soften and the oil separates.

Step 6

Add the turmeric powder, Kashmiri red chili powder, and garam masala. Stir well to combine the spices with the tomato mixture.

Step 7

Add the diced bell peppers, cauliflower florets, sliced carrot, and green beans. Stir to coat the vegetables with the spice mix.

Step 8

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.

Step 9

Uncover and season the dish with salt to taste. Stir well and cook for an additional 2 minutes to allow the flavors to meld.

Step 10

Garnish with freshly chopped cilantro and serve hot with roti, naan, or steamed rice.

Nutrition Facts

Serving size	(1201.5g)

Amount per serving	% Daily Value*
Calories	602.6

Total Fat 31.9g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 519.3mg	0%
Total Carbohydrate 75.5g	0%
Dietary Fiber 23.7g	0%
Total Sugars 35.1g
Protein 15.4g	0%

Vitamin D 0IU	0%
Calcium 278.6mg	0%
Iron 9.3mg	0%
Potassium 2568.6mg	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: 44.1%

Protein: 9.5%

Carbs: 46.4%