Nut-Free Vegetable Kadai

Savor the vibrant flavors of this Nut-Free Vegetable Kadai, a wholesome and allergy-friendly twist on the classic Indian dish. Bursting with colorful bell peppers, tender cauliflower florets, crisp carrots, and sweet green peas, this recipe is seasoned with a fragrant medley of spices like garam masala, coriander, and Kashmiri red chili powder. Cooked in a wok or kadai, the vegetables are infused with layers of flavor from caramelized onions, tomatoes, and a touch of ginger-garlic paste. With no nuts in sight, this recipe is perfect for anyone looking for a nut-free but still authentically spiced dish. Ready in just 40 minutes, it’s an ideal lunch or dinner option served alongside fluffy steamed rice or warm Indian bread like roti or naan. Perfect for vegetarians and spice lovers alike, this dish makes weeknight dinners exciting while remaining simple and accessible.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 2 pieces Green chilies, finely chopped
• 1 medium Onion, finely sliced
• 2 medium Tomato, finely chopped
• 2 medium Bell peppers (red, green, or yellow), diced
• 1 cup Cauliflower, cut into small florets
• 1 medium Carrot, sliced
• 0.5 cup Frozen or fresh green peas
• 1 teaspoon Ginger-garlic paste
• 1.5 teaspoons Coriander powder
• 0.25 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon Salt
• 0.25 cup Water
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

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

Step 2

Add cumin seeds and allow them to crackle. Then add the chopped green chilies and sliced onions. Sauté until the onions are golden brown, about 5 minutes.

Step 3

Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.

Step 4

Stir in the chopped tomatoes and cook until softened and the oil starts to separate from the mixture, about 5-7 minutes.

Step 5

Add the coriander powder, turmeric powder, garam masala, Kashmiri red chili powder, and salt. Mix well to form a fragrant spice base.

Step 6

Toss in the bell peppers, cauliflower florets, sliced carrot, and green peas. Stir to coat the vegetables with the spice mixture.

Step 7

Add 1/4 cup of water and cover the kadai with a lid. Let the vegetables cook on medium heat for 12-15 minutes, stirring occasionally, until they are tender but not mushy.

Step 8

Once the vegetables are cooked, remove the lid and increase the heat slightly to evaporate any excess liquid and allow the mixture to dry out slightly.

Step 9

Garnish with freshly chopped cilantro and serve hot with steamed rice or Indian bread like roti or naan.

Nutrition Facts

Serving size	1128 grams (1128.0g)

Amount per serving	% Daily Value*
Calories	609

Total Fat 30.70g	39%
Saturated Fat 4.30g	22%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 2519mg	110%
Total Carbohydrate 76.50g	28%
Dietary Fiber 25.60g	91%
Total Sugars 34.50g
Protein 18.70g	37%

Vitamin D 0IU	0%
Calcium 241mg	19%
Iron 10mg	54%
Potassium 2700mg	57%

*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: 42.0%

Protein: 11.4%

Carbs: 46.6%