Citrus Free Vegan Vegetable Kolhapuri
This deeply spiced vegetable curry draws from the bold culinary tradition of Kolhapur, a region in Maharashtra known for its fiery, coconut-forward cooking. The heart of the dish 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 golden-toasted coconut, caramelized onion, garlic, ginger, and two kinds of dried red chilies into a thick, deeply red paste. That paste is the magic: it gets cooked down until the oil separates and the color deepens, creating a rich, layered base before a single vegetable hits the pan. Potatoes, carrots, cauliflower, green beans, and peas all get folded in and simmered until perfectly tender, soaking up every bit of that complex masala. For anyone avoiding citrus, this recipe is a natural fit ā there's no lemon, lime, or orange anywhere in the ingredient list, just pure spice and vegetable goodness doing all the work. It's the kind of dish that tastes like it took all day but comes together in a single pot with straightforward steps. Serve it hot with a scatter of fresh cilantro and something to scoop up every last drop of that 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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