Mushroom Free Vegan Vegetable Kolhapuri
Kolhapuri cuisine is known for its bold, fiery depth, and this plant-based version delivers every bit of that intensity without a single mushroom in sight. The heart of the dish is a from-scratch masala paste built by toasting whole spices ā coriander, cumin, cloves, cinnamon, peppercorns, poppy seeds, and sesame seeds ā then blending them with golden-toasted coconut, caramelized onion, garlic, ginger, and two kinds of dried red chilies into a thick, deeply colored paste. That paste is what makes this curry extraordinary: it gets cooked down in the pan 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 the right moments so everything finishes perfectly tender and coated in that complex, spiced sauce. For anyone navigating a mushroom-free lifestyle, this is the kind of recipe that proves you're not missing out ā the vegetable lineup is satisfying and substantial on its own terms. Serve it hot with a scatter of fresh cilantro and your favorite flatbread or rice for a meal that feels genuinely special on a weeknight.
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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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