Beef Free Vegan Vegetable Kolhapuri
Kolhapuri cuisine is known for its bold, fiery character, and this plant-based version delivers every bit of that intensity without a single animal product in sight. The heart of the dish is a from-scratch masala paste built by toasting whole spices, charring coconut, and slow-cooking onion, garlic, and ginger before everything gets blended into a deep red, aromatic base ā the kind of layered flavor that usually takes hours to develop. Two types of dried chilies bring both color and heat, while coriander, cumin, cloves, cinnamon, and a touch of poppy and sesame seeds round out the complexity. Hearty vegetables like potato, carrot, cauliflower, green beans, and peas are simmered right in that masala until they're tender and completely coated in the sauce. The result is rich, warming, and deeply satisfying ā the sort of curry that makes you want to mop the bowl clean with flatbread. It's naturally free from any meat or animal-derived ingredients, so there's no need to swap or substitute a thing. Finish it with a handful of fresh cilantro and serve it hot for a weeknight dinner that genuinely punches above its weight.
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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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