Lupin Free Vegan Vegetable Kolhapuri

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Bold, fiery, and deeply aromatic, this Maharashtrian-inspired curry is the kind of dish that makes your whole kitchen smell incredible from the moment the spices hit the pan. The heart of it is a from-scratch masala paste built by toasting whole spices — coriander, cumin, cloves, cinnamon, peppercorns, poppy seeds, and sesame seeds — then blending them with toasted coconut, charred onion, garlic, ginger, and two kinds of dried red chilies into a thick, deeply colored paste that does all the heavy lifting. That paste gets cooked down until the oil separates and the color deepens, creating a rich, jammy base before the tomatoes even go in. Hearty vegetables like potato, carrot, cauliflower, green beans, and peas are layered in at different stages so everything finishes perfectly tender without turning to mush. The whole recipe is built entirely from whole vegetables, spices, coconut, and oil — nothing processed or ambiguous — so it's naturally free of the ingredients that can make store-bought curry sauces a gamble. It's a genuinely satisfying plant-based main that doesn't compromise on complexity or heat, and a handful of fresh cilantro on top pulls it all together beautifully.

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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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