Pecan Free Vegan Vegetable Kolhapuri
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 ā 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 ā 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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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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