Spring Vegetables "Kadai" With Cumber Mint Raita | Omega

Combine Indian spices like turmeric, cumin, and garam masala with spring vegetables to make this savory vegetable curry. Serve with cooling cucumber mint raita.

A "kadai," is a round, deep cooking pot (similar to a Chinese wok) traditionally used in India to make curries.

Raita is a yogurt dip used as a condiment that will help you cool your palate while enjoying all those spices.  

Serves 4 (as a main dish)


3 tablespoons sunflower oil
1 Vidalia onion (about 12 ounces), peeled and cut into ¼ inch dice
4-5 garlic cloves (about 1 ounce), peeled and finely chopped, about 3 tablespoons
3 tablespoons finely chopped fresh ginger
1 tablespoon kosher or sea salt plus more to taste
1 tablespoon coarsely ground coriander seed
1 tablespoon coarsely ground cumin seed
1/2 teaspoon ground turmeric
1 teaspoon chili powder
2 medium carrots (about 5 ounces total) – peeled and cut into ¼ inch dice
3 medium tomatoes (about 1 ¼ pounds total) – cut into ½ inch dice
1 medium jalapeno pepper (seeds and ribs removed), finely chopped (about 2 tablespoons)
4 ounces green beans, stem ends removed and cut into 1 inch segments
¾ pounds asparagus, tough bottom 2-3 inches removed (save for soup), tender stalks cut into 1 inch segments
1 medium red bell pepper (about 8 ounces) cut into ¼ dice
1 cup shelled fresh English peas (can substitute frozen)
1 teaspoon garam masala
3 tablesppons fresh cilantro leaves, coarsely chopped


Heat a large sauté pan (ideally a “kadai” pan) over low heat. Add the sunflower oil, onions, garlic, ginger, salt, coriander, cumin, turmeric, and chili powder. Cook over low heat, covered if possible, stirring frequently for about 15-20 minutes.

Add the carrots and cook until they just begin to lose their crunch. Add the tomatoes, increase the heat to medium and cook for about 5-7 minutes, so that the tomatoes release their liquid and it begins to evaporate a bit. Add the remaining vegetables and cook until tender.

Adjust the seasonings with salt and pepper as desired. For those that like a little more heat, hot sauce or cayenne pepper is nice. Garnish by sprinkling the garam masala and chopped cilantro over the top.

Cucumber Mint Raita

2 cups labne or Greek yogurt
1 tablespoon lime juice
½ cup peeled, seeded, chopped cucumber
1 small garlic clove, finely chopped
¼ cup diced mint leaves


Combine all ingredients and season with salt and freshly ground pepper.

© 2017 Omega Institute for Holistic Studies

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