High Fructose Corn Syrup Free Vegan Vegetable Kolhapuri
Bold, fiery, and deeply aromatic, this Kolhapuri-style curry is the kind of dish that makes your kitchen smell absolutely incredible from the very first minute the spices hit the pan. The heart of it is a from-scratch masala paste built by toasting whole spices ā coriander, cumin, cloves, cinnamon, peppercorns, poppy seeds, and sesame seeds ā then blending them with toasted coconut, charred onion, garlic, ginger, and two types of dried red chilies into a deep, cohesive paste that does all the heavy lifting. Because every element of that paste is made by hand, there's no mystery about what's in it ā no packaged shortcuts, no sweeteners, no additives you'd have to decode on a label. The vegetables ā potato, carrot, cauliflower, green beans, and peas ā are added in stages so everything finishes tender at the same time, soaking up that rich, jammy masala base. It's a genuinely satisfying plant-based meal that earns its complexity through technique rather than any processed ingredient. Serve it hot with a scatter of fresh cilantro and something to scoop it up with, and it's the kind of dinner that disappears fast.
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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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