MSG Free Vegan Vegetable Kolhapuri
Kolhapuri cuisine is known for its bold, fiery depth, and this vegetable curry delivers every bit of that intensity using nothing but whole spices, fresh aromatics, and a handful of pantry staples. The heart of the dish is a from-scratch masala paste built by toasting coriander, cumin, cloves, cinnamon, poppy seeds, and sesame seeds, then blending them with caramelized onion, garlic, ginger, toasted coconut, and two kinds of dried red chilies into a thick, deeply fragrant base. Because every component of that paste is made by hand, there's no need to worry about flavor enhancers or additives that sneak into store-bought spice blends. The masala gets cooked down until the oil separates and the color deepens, which is where all that rich, layered flavor really locks in. Hearty vegetables ā potato, carrot, cauliflower, green beans, and peas ā simmer right in the sauce until they're perfectly tender and coated in every bit of that spiced base. It's a genuinely satisfying, plant-based meal that tastes like it took far more effort than it actually did, and a scatter of fresh cilantro on top ties everything together beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!