Pistachio Free Vegan Vegetable Kolhapuri
This fiery, deeply spiced curry pulls from the bold culinary tradition of Kolhapur, a region in Maharashtra known for its unapologetically intense flavors. The heart of the dish is a from-scratch masala paste built by toasting whole spices ā coriander, cumin, cloves, cinnamon, and more ā then blending them with toasted coconut, charred onion, garlic, ginger, and two kinds of dried red chilies into a thick, vivid red paste. That paste gets cooked down until the oil separates and the color deepens, creating a rich, jammy base that coats every piece of potato, carrot, cauliflower, green bean, and pea. The result is a hearty, plant-based curry that tastes like it took all day, even though the process is completely approachable at home. Because everything is built from whole, identifiable ingredients ā no spice blends with mystery fillers, no store-bought pastes ā you have full control over what goes into the pot, which is a genuine relief when you're navigating tree nut concerns at the grocery store. Serve it hot with a scatter of fresh cilantro and something to soak up all that gorgeous sauce.
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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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