Nutmeg Free Vegan Vegetable Kolhapuri

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Kolhapuri cuisine is known for its bold, fiery depth, and this vegan vegetable curry delivers every bit of that intensity without a trace of nutmeg anywhere in the spice blend. The heart of the dish is a from-scratch masala paste built from toasted whole spices — coriander, cumin, cloves, cinnamon, peppercorns, poppy seeds, and sesame seeds — blended with charred coconut, cooked onion, garlic, ginger, and two kinds of dried red chilies for a paste that is genuinely complex and deeply aromatic. Cooking that paste down until the oil separates at the edges is the move that transforms it from raw ingredients into something that tastes like it has been simmering for hours. Hearty vegetables like potato, carrot, cauliflower, green beans, and peas get folded in and braised until perfectly tender, soaking up all that spiced, jammy tomato base. For anyone navigating a nutmeg sensitivity, this recipe is a great reminder that warm, layered spice flavor doesn't depend on that one ingredient — the combination here more than holds its own. Finish it with a handful of fresh cilantro and serve it hot for a meal that feels special without being complicated.

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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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