Cashew Free Vegan Vegetable Kolhapuri
This deeply spiced curry pulls its bold, complex heat from a from-scratch Kolhapuri masala that you build right in your own kitchen ā no store-bought paste required. Dried Kashmiri and hot red chilies, toasted whole spices, golden coconut, and fresh ginger and garlic all get blended into a vivid, deep-red paste that forms the soul of the dish. What makes this version especially satisfying is that every layer of richness comes from real ingredients ā toasted sesame and poppy seeds, caramelized onion, and jammy tomatoes ā so there's no need for any nut-based thickeners or creamers. Hearty vegetables like potato, carrot, cauliflower, and green beans soak up all that smoky, aromatic heat as they simmer, making every bite substantial and warming. The technique of cooking the masala paste until the oil separates is a small but crucial step that deepens the flavor dramatically and gives the curry that authentic, restaurant-quality finish. A handful of fresh cilantro on top brightens everything just before serving. This is the kind of plant-based curry that earns a permanent spot in your weeknight rotation.
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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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