Hazelnut Free Vegan Vegetable Kolhapuri

Total time1 hr 10 min

Prep time25 min

Cook time45 min

This bold, fiery curry pulls its heat from two kinds of dried red chilies and its depth from a from-scratch Kolhapuri masala paste that you build right in your own kitchen. Toasted whole spices, golden coconut, and slow-cooked onion all go into the blender together, creating a deep-red, aromatic base that's genuinely hard to stop smelling. The vegetables — cauliflower, green beans, carrot, potato, and peas — simmer until perfectly tender and completely coated in that rich, jammy masala. Because every element of this dish is made from whole, identifiable ingredients, there's no guesswork about what's actually in your bowl, which is a real relief when you're navigating tree nut concerns at the grocery store. The coconut here is the toasted, grated kind that blends into the paste, so it adds body and a subtle sweetness rather than any nutty cross-contamination risk. It's a deeply satisfying, plant-based meal that tastes like it took far more effort than it actually did — serve it hot with a scatter of fresh cilantro and something to soak up every last drop of that sauce.

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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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