Fish Free Vegan Vegetable Kolhapuri
Bold, fiery, and deeply aromatic, this Kolhapuri curry is the kind of dish that makes your whole kitchen smell incredible from the very first step. The heart of it is a from-scratch masala paste built on toasted whole spices, charred coconut, and two types of dried red chilies ā Kashmiri for color and depth, and a hotter variety for real heat. Blending those together with cooked onion, garlic, and ginger creates a thick, vivid paste that becomes the soul of the entire dish. Every vegetable ā potato, carrot, cauliflower, green beans, and peas ā gets coated in that masala and simmered until perfectly tender, soaking up all that layered spice along the way. Because everything here is built from whole plants and pantry staples, there's no need to second-guess labels or scan for hidden seafood-derived ingredients like fish sauce or anchovy paste that sometimes sneak into restaurant-style curries. This is pure, plant-based cooking at its most satisfying ā complex enough to impress guests but straightforward enough for a weeknight when you're craving something with serious depth. Finish it with a handful of fresh cilantro and serve it over rice or with warm flatbread to catch 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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