Citric Acid Free Vegan Vegetable Kolhapuri
This bold, deeply spiced curry pulls from the fiery culinary tradition of Kolhapur, and the result is a rich, complex dish that earns every minute of effort on the stove. The heart of the recipe is a from-scratch masala paste built on toasted whole spices, charred coconut, caramelized onion, garlic, ginger, and two kinds of dried red chilies ā all blended into a thick, vivid base that does the heavy lifting on flavor. Because everything is made from whole, unprocessed ingredients, there are no hidden additives or preservatives to worry about, which is exactly what makes this a reliable choice when you're avoiding citric acid in all its sneaky forms. The vegetables ā potato, carrot, cauliflower, green beans, and peas ā simmer right in the masala until they're fork-tender and completely saturated with that deep, smoky heat. Tomatoes bring natural body and a gentle tang to the sauce without any need for packaged concentrates or canned goods that often carry citric acid as a preservative. It's a genuinely satisfying one-pot meal that tastes like it came from a restaurant kitchen, and it happens to be entirely plant-based too.
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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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