Lactose Free Vegan Vegetable Kolhapuri

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Kolhapuri cooking is known for its bold, fiery depth, and this vegetable curry delivers every bit of that intensity without a drop of dairy anywhere in the recipe. The secret is a from-scratch masala paste built on toasted whole spices, charred coconut, caramelized onion, and two kinds of dried red chilies — all blended into a thick, deeply colored base that does the heavy lifting. Cooking that paste down until the oil separates is the move that unlocks the real complexity, giving the curry a richness that feels indulgent even though it's entirely plant-based. Hearty vegetables like potato, carrot, cauliflower, and green beans get folded in and simmered until tender, soaking up all that spiced, jammy tomato-and-masala goodness. For anyone who has struggled to find a genuinely satisfying curry that skips the cream or butter, this one proves you don't need either. A handful of fresh cilantro on top adds a bright finish, and the whole pot is the kind of thing you'll want to make on repeat.

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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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