Pecan Free Vegan Vegetable Kolhapuri

Total time1 hr 10 min

Prep time25 min

Cook time45 min

This bold, fiery curry pulls its heat from two kinds of dried red chilies and builds its backbone from a deeply toasted homemade masala paste — no shortcuts, no store-bought spice blends, and absolutely no tree nuts in sight. The Kolhapuri masala is the real star here: whole spices like coriander, cumin, cloves, and cinnamon are dry-toasted until fragrant, then blended with golden coconut, charred onion, garlic, and ginger into a thick, vivid red paste that smells absolutely incredible. Once that paste hits the pan and the oil starts to separate at the edges, you know something special is happening. A hearty lineup of cauliflower, green beans, carrot, potato, and green peas soaks up every layer of that complex, smoky-spiced sauce as it simmers down. The result is a rich, deeply savory curry that tastes like it took all day — even though it comes together in a single pot with straightforward technique. Serve it hot with a scatter of fresh cilantro and something to scoop it up with, and dinner is genuinely done.

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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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