Low Iodine Vegan Vegetable Kolhapuri
Few dishes deliver the kind of deep, layered heat that a proper Kolhapuri curry does, and this vegan version is a stunning example of the style. The heart of the recipe is a from-scratch masala paste built by toasting whole spices ā coriander, cumin, cloves, cinnamon, peppercorns, poppy seeds, and sesame seeds ā alongside golden coconut, softened onion, garlic, and ginger before everything gets blended into a vivid, brick-red paste. That extra effort up front is exactly what gives the curry its extraordinary depth and complexity. For anyone managing iodine intake, this dish is a natural fit: it's built entirely from fresh vegetables, whole spices, and neutral oil, with no seafood, dairy, or iodized salt required ā just use non-iodized salt and you're set. Hearty chunks of potato, carrot, cauliflower, green beans, and peas soak up all that bold masala as they simmer, making every bite satisfying and substantial. A handful of fresh cilantro stirred in at the end keeps things bright against all that smoky, spiced richness. This is the kind of weeknight curry that tastes like it took far more effort than it did.
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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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