Low Sugar Vegan Vegetable Kolhapuri
This is the kind of deeply spiced, slow-built curry that makes you want to clear your whole afternoon just to stand over the stove and inhale. The heart of the dish is a from-scratch Kolhapuri masala ā a rich, brick-red paste made by toasting whole spices, caramelizing coconut, and blending everything with dried Kashmiri and hot red chilies into something genuinely complex and aromatic. Because every element of that paste is built by hand, there's no need to reach for a jarred spice blend that might sneak in sweeteners or other unwanted additives. The vegetables ā cauliflower, green beans, carrot, potato, and peas ā simmer low and slow until they're completely tender and coated in that jammy, deeply savory base. Tomatoes and onion melt into the sauce naturally, giving it body and a gentle acidity without any added sugar propping things up. It's a full, satisfying meal that proves bold flavor never needed a shortcut.
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Learn more āIngredients
4 servings
For the Kolhapuri masala
- 3 tbsp neutral oil, divided
- Ā½ cup fresh or frozen grated coconut
- 1 medium yellow onion, roughly chopped
- 4 dried kashmiri red chilies, stems removed
- 2 dried hot red chilies (such as byadgi or arbol), stems removed
- 1 tsp coriander seeds
- Ā½ tsp cumin seeds
- 4 black peppercorns
- 3 cloves
- 1 inch cinnamon stick
- Ā½ tsp poppy seeds
- Ā½ tsp sesame seeds
- 3 garlic cloves, peeled
- 1 inch fresh ginger, peeled and roughly chopped
- Ā½ tsp ground turmeric
For the curry
- 1 medium yellow onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 tsp salt, plus more to taste
- 1 cup cauliflower florets (about 1-inch pieces)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 medium carrot, peeled and cut into Ā½-inch rounds
- 1 medium potato, peeled and cut into Ā¾-inch cubes
- Ā½ cup green peas (fresh or frozen)
- 1 cup water
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, poppy seeds, and sesame seeds and toast, stirring constantly, until fragrant and the seeds begin to darken slightly, about 2 minutes. Transfer to a plate and let cool.
- 2
In the same small skillet, heat 1 tbsp of the oil over medium heat. Add the grated coconut and cook, stirring frequently, until golden and lightly toasted, about 3ā4 minutes. Transfer to the plate with the toasted spices.
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