BHA & BHT Free Vegan Vegetable Kolhapuri

Total time1 hr 10 min

Prep time25 min

Cook time45 min

BHA & BHT Free Vegan Vegetable Kolhapuri

Kolhapuri cuisine is known for its bold, fiery depth, and this vegetable curry delivers every bit of that intensity using a completely from-scratch masala paste. The magic starts with toasting whole spices — coriander, cumin, cloves, cinnamon, poppy seeds, sesame seeds — alongside golden coconut and softened onion before everything gets blended into a vivid, deep-red paste that forms the soul of the dish. Because you're building every layer yourself, there are no pre-packaged spice blends or processed shortcuts that might sneak in unwanted synthetic preservatives like BHA or BHT. Hearty vegetables — potato, carrot, cauliflower, green beans, and peas — simmer low and slow in that jammy, tomato-enriched masala until everything is tender and thoroughly coated in flavor. The result is a rich, warming curry that tastes genuinely complex without relying on anything artificial to get there. A handful of fresh cilantro on top is all the finishing touch it needs.

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Ingredients

4 servings

For the Kolhapuri masala

3 tbsp neutral oil, divided
½ cup fresh or frozen grated coconut
1 medium yellow onion, roughly chopped
4 dried kashmiri red chilies, stems removed
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2 dried hot red chilies (such as byadgi or arbol), stems removed
1 tsp coriander seeds
½ tsp cumin seeds
4 black peppercorns
3 cloves
1 inch cinnamon stick
½ tsp poppy seeds
½ tsp sesame seeds
3 garlic cloves, peeled
1 inch fresh ginger, peeled and roughly chopped
½ 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 ½-inch rounds
1 medium potato, peeled and cut into ¾-inch cubes
½ 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 3–4 minutes. Transfer to the plate with the toasted spices.

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