RECIPE 3 minutes

Spring Vegetables "Kadai" With Cucumber Mint Raita

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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.  

By Michael Leviton

Prep Time:
10 min
Cook Time:
20 min

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

  • 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


  1. Kadai

    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.

  2. Cucumber Mint Raita

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

    © 2017 Omega Institute for Holistic Studies