Chestnut Free Vegan Vegetable Kolhapuri
Bold, fiery, and deeply aromatic, this Kolhapuri-style curry is the kind of dish that makes your kitchen smell absolutely incredible from the very first step. The heart of it is a from-scratch masala paste built by toasting whole spices ā coriander, cumin, cloves, cinnamon, peppercorns, poppy seeds, and sesame seeds ā then blending them with caramelized coconut, onion, garlic, ginger, and two types of dried red chilies into a thick, vivid paste that does all the heavy lifting. That paste gets cooked down until the oil separates and the color deepens, creating a rich, jammy base before the vegetables even hit the pan. Cauliflower, green beans, carrot, potato, and peas all get folded in and simmered until perfectly tender, soaking up every layer of that complex spice blend. Because everything here is built from whole spices, fresh produce, and coconut, there's no need to scrutinize labels or worry about hidden tree nut ingredients sneaking into your dinner. It's a fully plant-based meal that feels genuinely celebratory ā the kind of curry you'd be proud to serve to anyone at the table. Finish it with a handful of fresh cilantro and serve it hot for maximum impact.
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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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