Gluten 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 hand-built masala paste ā toasted whole spices, golden coconut, charred onion, garlic, ginger, and two types of dried red chilies blended into a thick, deeply red paste that does all the heavy lifting. Every single ingredient in that paste is naturally free of gluten, so there's no need to audit labels or swap anything out. The vegetables ā cauliflower, green beans, carrot, potato, and peas ā simmer low and slow in that masala until they're completely tender and saturated with flavor. What makes this version especially satisfying is the layering: toasting the spices dry, cooking the coconut separately until golden, then building the curry base with fresh tomatoes until it turns jammy and rich. It's a weeknight-friendly project that rewards a little patience, and it tastes like something that took far more effort than it did. Finish it with a scatter of fresh cilantro and serve it hot straight from the pot.
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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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