Kadai Vegetable Curry

Kadai Vegetable Curry is a vibrant and aromatic dish that brings together a medley of fresh vegetables, infused with a blend of spices and cooked in a flavorful tomato-based sauce. This dairy-free delight is perfect for a wholesome dinner, offering a comforting and satisfying experience.

Ingredients

• Bell Pepper - 1 medium, diced
• Carrot - 1 medium, sliced
• Green Beans - 100 grams, chopped
• Cauliflower - 100 grams, florets
• Tomato - 2 medium, chopped
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Cumin Seeds - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Garam Masala - 1 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Red Chili Powder - 1/2 teaspoon (adjust to taste)
• Cilantro - a handful, chopped (for garnish)
• Oil - 2 tablespoons (coconut or vegetable)
• Salt - to taste
• Water - 1 cup

Steps

1. Heat the oil in a kadai or deep pan over medium heat. Add the cumin seeds and let them splutter.
2. Add the chopped onion and sauté until it turns translucent.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook for about 5-7 minutes until the tomatoes soften and the oil separates.
5. Add the bell pepper, carrot, green beans, and cauliflower to the pan. Stir well to coat the vegetables with the spice mixture.
6. Pour in the water, cover the pan, and let it simmer for 10-12 minutes until the vegetables are tender.
7. Uncover the pan, sprinkle in the garam masala, and cook for an additional 2-3 minutes, stirring occasionally.
8. Remove from heat and garnish with chopped cilantro before serving.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

Tags