Celery Free Vegan Vegetable Kolhapuri
This bold, fragrant curry pulls its heat and depth from a from-scratch Kolhapuri masala ā a rich, hand-blended paste built from toasted whole spices, charred coconut, two kinds of dried red chilies, and fresh ginger and garlic. The result is a deep, complex base that coats every piece of potato, carrot, cauliflower, green bean, and pea in layers of smoky, spicy flavor. Toasting the spices and coconut separately before blending is the move that makes this dish taste genuinely restaurant-worthy rather than weeknight-quick. The masala gets cooked down until the oil separates at the edges ā that step alone transforms the paste into something deeply savory and almost jammy. Because every component is built from whole, fresh ingredients, there's nothing hidden to worry about, and the dish is naturally free of the usual allergen-adjacent fillers that sneak into jarred curry sauces. Finish it with a scatter of fresh cilantro and serve it over rice or with flatbread to catch every drop of that incredible sauce.
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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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