Gelatin Free Vegan Vegetable Kolhapuri

Total time1 hr 10 min

Prep time25 min

Cook time45 min

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 soul of the recipe is a from-scratch masala paste built by toasting whole spices — coriander, cumin, cloves, cinnamon, peppercorns, poppy seeds, and sesame seeds — then blending them with golden coconut, caramelized onion, garlic, ginger, and two types of dried red chilies into a thick, vivid paste. That paste gets cooked down until the oil separates and the color deepens, which is the moment the flavor really locks in. A medley of potato, carrot, cauliflower, green beans, and peas simmers until everything is fork-tender and coated in that rich, jammy base. Because every component here is a whole plant food or pantry spice, there's nothing to second-guess — no hidden animal-derived thickeners, no gelatin lurking in a spice blend or sauce packet. It's a genuinely satisfying, restaurant-worthy curry that comes together entirely from ingredients you can trust. Finish it with a handful of fresh cilantro and serve it hot for maximum impact.

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Ingredients

4 servings

For the Kolhapuri masala

3 tbsp neutral oil, divided
½ cup fresh or frozen grated coconut
1 medium yellow onion, roughly chopped
4 dried kashmiri red chilies, stems removed
Pepper Chili Fresno Peppers Holland Long Red Chili - 0.25 Lb Peppers Chili Thai Mesilla Valley Hot Red Chile Pods 8Oz Lucinda's Red Fresno Chili Peppers
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2 dried hot red chilies (such as byadgi or arbol), stems removed
1 tsp coriander seeds
½ tsp cumin seeds
4 black peppercorns
3 cloves
1 inch cinnamon stick
½ tsp poppy seeds
½ tsp sesame seeds
3 garlic cloves, peeled
1 inch fresh ginger, peeled and roughly chopped
½ 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 ½-inch rounds
1 medium potato, peeled and cut into ¾-inch cubes
½ 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 3–4 minutes. Transfer to the plate with the toasted spices.

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