Brazil Nut Free Vegan Vegetable Kolhapuri

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Brazil Nut Free Vegan Vegetable Kolhapuri

Few curries demand as much layered effort as a proper Kolhapuri, and the results here are absolutely worth it. The heart of the dish is a hand-built masala paste — toasted whole spices, golden coconut, charred onion, garlic, ginger, and two kinds of dried red chilies all blended into a deep, brick-red paste that smells like something you'd find simmering in a Maharashtrian kitchen. That paste gets cooked down until the oil separates and the color deepens, then jammy tomatoes go in to round out the heat with a little acidity. Hearty vegetables — potato, carrot, cauliflower, green beans, and peas — are added in stages so everything finishes tender without turning to mush. Every single ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out; it just works as written. The finished curry is bold, warming, and complex in a way that store-bought spice blends simply can't replicate. Serve it hot with a scatter of fresh cilantro and something to scoop it up with — you'll want every last drop.

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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
Pepper Chili Fresno Peppers Holland Long Red Chili - 0.25 Lb Peppers Chili Thai Mesilla Valley Hot Red Chile Pods 8Oz Lucinda's Red Fresno Chili Peppers
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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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