Red Meat Allergy Friendly Vegan Vegetable Kolhapuri
Kolhapuri cooking is famous for its bold, layered heat, and this plant-based version delivers every bit of that fire without a single trace of red meat. The soul of the dish is a from-scratch masala paste built from toasted whole spices, golden coconut, Kashmiri chilies, and fresh ginger and garlic ā all blended into a deep-red, aromatic base that fills the kitchen with an incredible fragrance. Hearty vegetables like potato, carrot, cauliflower, and green beans soak up that complex masala as they simmer, turning tender and richly coated in every spoonful. The technique of cooking the paste until the oil separates at the edges is a classic step that concentrates the flavors and gives the curry its characteristic depth. Because every component is built from whole, identifiable ingredients, there's no guesswork about what's in the pot ā a real relief when you're navigating sensitivities around animal proteins. A handful of fresh cilantro on top adds a bright finish that balances the warmth beautifully. Serve it over rice or with flatbread and prepare for it to become a regular in your rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
:format(webp)/www.instacart.com/assets/domains/product-image/file/large_041f1c3b-a020-48dc-b41d-baf62840f649.jpeg)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!