Breastfeeding Friendly Vegan Vegetable Kolhapuri
Bold, deeply spiced, and packed with a rainbow of vegetables, this Kolhapuri curry is the kind of meal that makes you feel genuinely nourished from the inside out. The from-scratch masala paste ā built on toasted whole spices, golden coconut, and a blend of Kashmiri and hot dried chilies ā delivers layers of flavor that no jarred sauce can touch. Cauliflower, green beans, carrots, potato, and peas all simmer together until perfectly tender, giving you a hearty, plant-based dish that's as satisfying as it is colorful. For anyone eating with a nursing baby in mind, loading up on wholesome vegetables and healthy fats from coconut is a genuinely smart move, and this recipe delivers both without any shortcuts. The spice level is real but balanced ā the Kashmiri chilies bring gorgeous color and mild heat, while the smaller hot chilies add a kick you can dial back if you prefer something gentler. Everything comes together in one pot after the masala is blended, which keeps cleanup manageable even on a busy day. Finish it with a handful of fresh cilantro and serve it over rice or with warm flatbread for a deeply satisfying dinner.
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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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