Artificial Food Coloring Free Vegan Vegetable Kolhapuri
This fiery, deeply spiced curry from the Kolhapuri tradition of Maharashtra is the kind of dish that makes your whole kitchen smell incredible. The color here is the real deal ā that stunning deep red comes entirely from dried Kashmiri and hot red chilies blended into a homemade masala paste, with no synthetic dyes or artificial shortcuts anywhere in sight. Toasted whole spices, golden coconut, and slow-cooked aromatics build a paste so rich and complex it's hard to believe it starts with pantry staples. A hearty mix of potato, carrot, cauliflower, green beans, and peas soaks up every bit of that bold, jammy base as it simmers low and slow. For anyone navigating artificial food coloring concerns, this recipe is a genuine win ā the vivid hue is purely the result of dried chilies and turmeric doing their natural thing. It's plant-based, built entirely from whole ingredients, and delivers serious restaurant-level depth without a single ingredient you'd need to second-guess. Finish it with fresh cilantro and serve it hot for a bowl that's as beautiful as it is satisfying.
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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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