Paraben Free Vegan Vegetable Kolhapuri

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Few curries deliver the kind of deep, layered heat that this Kolhapuri-style dish does, and the homemade masala paste is the reason why. Toasting whole spices — coriander, cumin, cloves, cinnamon, peppercorns, poppy seeds, and sesame seeds — before blending them with charred coconut, softened onion, garlic, ginger, and two types of dried red chilies creates a paste that is genuinely complex and completely from scratch. Every ingredient is whole, recognizable, and naturally free from the synthetic preservatives and additives that show up in so many jarred sauces and spice blends. The masala gets cooked down until the oil separates and the color deepens, which is the moment the flavor really locks in. Hearty vegetables — potato, carrot, cauliflower, green beans, and peas — simmer right in that base until everything is tender and coated in the rich, spiced sauce. It's a bold, satisfying bowl that works beautifully over rice or alongside flatbread, and the optional cilantro finish adds a bright pop of freshness at the end.

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Ingredients

4 servings

For the Kolhapuri masala

3 tbsp neutral oil, divided
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
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½ 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
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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