Macadamia Free Vegan Vegetable Kolhapuri
Kolhapuri cuisine is known for its bold, fiery depth, and this vegan vegetable curry delivers every bit of that intensity without any animal products in sight. The heart of the dish is a from-scratch masala paste built by toasting whole spices ā coriander, cumin, cloves, cinnamon, and more ā alongside golden coconut, caramelized onion, garlic, and ginger before everything gets blended into a deep-red, aromatic base. That layered paste is what separates this from a weeknight shortcut curry; the flavor is genuinely complex and rich in a way that store-bought sauces rarely achieve. Hearty vegetables like potato, carrot, cauliflower, and green beans simmer right in the masala until tender, soaking up all that spiced, jammy goodness. The whole recipe is naturally free of tree nuts ā the richness here comes entirely from coconut and the careful building of spice, so there's no need to swap or substitute anything. A handful of fresh cilantro on top adds a bright finish, though the curry is absolutely stunning on its own. Serve it over rice or with flatbread and prepare for it to become a regular in your rotation.
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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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