Honey Free Vegan Vegetable Kolhapuri

Total time1 hr 10 min

Prep time25 min

Cook time45 min

This bold, deeply spiced curry pulls from the fiery culinary tradition of Kolhapur in Maharashtra, and every step is built to coax maximum flavor out of whole spices, toasted coconut, and a lineup of colorful vegetables. The heart of the dish is a from-scratch masala paste — dried Kashmiri and hot red chilies blended with toasted coriander, cumin, cloves, cinnamon, poppy seeds, sesame seeds, and golden coconut — that turns into a thick, brick-red base unlike anything you'll find in a jar. Cooking that paste down until the oil separates is the move that gives the curry its characteristic depth and richness. Hearty vegetables like potato, carrot, cauliflower, green beans, and peas get folded in at just the right stages so everything finishes perfectly tender without turning to mush. The whole dish is completely plant-based and naturally free of any sweeteners, so there's nothing to swap or second-guess — just honest, ingredient-driven heat. A handful of fresh cilantro on top adds a bright finish that balances the smoky, spicy base beautifully. Serve it over steamed rice or with warm flatbread and prepare for it to become a regular in your rotation.

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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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