Peanut Free Vegan Vegetable Kolhapuri
Few curries pack this much depth and fire into a completely plant-based bowl, and this Kolhapuri version delivers on every front. The heart of the dish is a hand-built masala paste ā toasted whole spices, charred coconut, softened onion, garlic, ginger, and two kinds of dried red chilies all blended into a thick, deeply fragrant base that does the heavy lifting for the entire curry. Watching that paste hit the hot pan and slowly darken, with the oil beginning to separate at the edges, is one of those genuinely satisfying kitchen moments. Hearty vegetables like potato, carrot, cauliflower, and green beans get folded in and simmered until perfectly tender, soaking up every layer of that bold, spiced sauce. Every ingredient in this recipe is naturally free from peanuts, so there's no need to scrutinize labels or swap anything out ā it's straightforward from start to finish. Finish it with a handful of fresh cilantro and serve it hot, and you've got a meal that feels like serious restaurant cooking made entirely at home.
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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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