Gut Friendly Vegan Vegetable Kolhapuri

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Bold, deeply spiced, and built entirely from whole plants, this Kolhapuri-style curry is the kind of dish that makes you forget you ever needed meat or dairy to feel satisfied. The heart of it is a from-scratch masala paste — toasted whole spices, charred coconut, slow-cooked onion, garlic, and ginger all blended into a rich, fiery red base that gives the curry its signature depth. Cooking the paste until the oil separates is a small but crucial step that unlocks a roasted, complex flavor you simply can't get from a jar. A colorful lineup of cauliflower, green beans, carrot, potato, and peas simmers right in that masala until everything is fork-tender and coated in sauce. For anyone focused on eating more fiber-rich, plant-forward meals, this is a genuinely exciting way to load up on vegetables without the dish ever feeling like a compromise. The ingredient list is long but every item earns its place, and the process is straightforward enough for a confident weeknight cook. Finish it with a handful of fresh cilantro and serve it hot — this one is deeply warming in the best possible way.

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Ingredients

4 servings

For the Kolhapuri masala

3 tbsp neutral oil, divided
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
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½ 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
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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