Eggless Vegan Vegetable Kolhapuri
This is the kind of curry that earns a permanent spot in your weeknight rotation ā deeply spiced, richly layered, and built entirely from plants. The heart of the dish is a from-scratch Kolhapuri masala paste made by toasting whole spices like coriander, cumin, cloves, and cinnamon alongside grated coconut, dried Kashmiri chilies, and fresh ginger before blending everything into a vivid, brick-red paste. That extra step of cooking the paste until the oil separates is what gives the curry its signature depth ā it's the kind of technique that makes a dish taste like it simmered all day. Hearty vegetables like potato, carrot, cauliflower, and green beans soak up all that bold masala, while green peas stirred in at the end add a pop of sweetness and color. Because every component here is naturally plant-based, there's no need to swap or substitute anything ā it's egg-free by design, not by compromise. A handful of fresh cilantro on top pulls everything together and makes it look as good as it tastes. Serve it hot with rice or flatbread and prepare for requests to make it again immediately.
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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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