Nitrate & Nitrite Free Vegan Vegetable Kolhapuri
Kolhapuri cooking is known for its bold, fiery depth, and this vegetable curry delivers every bit of that intensity using a completely from-scratch spice paste. The heart of the dish is a hand-blended masala built from toasted whole spices, golden coconut, caramelized onion, garlic, ginger, and two kinds of dried red chilies ā no shortcuts, no packets, no hidden additives to worry about. That paste gets cooked down until the oil separates and the color deepens, which is where all that rich, layered flavor comes from. Hearty vegetables like potato, carrot, cauliflower, and green beans simmer right in the masala until everything is tender and coated in that gorgeous, jammy sauce. Because every single ingredient here is a whole food you can see and name, it's naturally free of the cured and processed meat derivatives that can sneak into store-bought spice blends and pre-made curry bases. Finished with a handful of fresh cilantro, it's vibrant, warming, and deeply satisfying ā the kind of curry that makes you want to tear off a piece of bread and get every last drop from the bowl.
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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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