Pork Free Vegan Vegetable Kolhapuri
Kolhapuri cuisine is famous for its bold, fiery heat, and this vegetable curry delivers every bit of that intensity through a deeply layered homemade masala paste. Toasted whole spices, charred coconut, and two varieties of dried red chilies are blended into a thick, vivid paste that forms the soul of the dish ā no shortcuts, no shortcuts needed. The vegetables ā cauliflower, green beans, carrot, potato, and peas ā simmer low and slow until they're completely tender and saturated with that smoky, complex sauce. Because every component is plant-based, there's zero concern about hidden animal products or anything that might conflict with pork-free requirements; what you see in the ingredient list is exactly what goes in the pot. The technique of cooking the masala paste until the oil separates is the key step that unlocks a restaurant-quality depth you simply can't get from a jar. Serve it hot with a scatter of fresh cilantro and something to scoop with, because you'll want to get every last bit of that 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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