Emulsifier Free Vegan Vegetable Kolhapuri
This bold, deeply spiced curry pulls its heat and complexity from a from-scratch Kolhapuri masala ā a rich paste built by toasting whole spices, charring coconut, and blending everything with dried Kashmiri and hot red chilies into something genuinely extraordinary. Every element of that paste is made by hand, which means you know exactly what's going in the pot ā no processed spice blends, no store-bought curry sauces, and nothing that might sneak in unwanted additives. The masala gets cooked down until the oil separates at the edges, a step that deepens the flavor dramatically before a single vegetable hits the pan. Cauliflower, green beans, carrot, potato, and peas all simmer together until tender, soaking up that fiery, coconut-laced base. The result is a hearty, restaurant-worthy curry that's as satisfying as it is vibrant. A handful of fresh cilantro on top is optional, but it adds a bright finish that plays beautifully against all that warmth.
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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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