Rice Free Vegan Vegetable Kolhapuri
Kolhapuri cuisine is known for its bold, fiery depth, and this vegetable curry delivers every bit of that intensity without a single grain of rice in sight. The soul of the dish is a from-scratch masala paste built by toasting whole spices ā coriander, cumin, cloves, cinnamon, peppercorns, poppy seeds, and sesame seeds ā then blending them with golden coconut, charred onion, garlic, ginger, and two kinds of dried red chilies into a thick, deeply colored paste. That layering process is what separates this from a weeknight shortcut curry; the oil separating at the edges of the pan as the paste cooks down is your cue that the flavor has truly developed. Hearty vegetables like potato, carrot, cauliflower, green beans, and peas are added in stages so everything finishes tender at the same time, all coated in that jammy, tomato-enriched masala. For anyone avoiding rice, this is a natural fit ā the curry is substantial enough to stand on its own, and it pairs beautifully with flatbread, roti, or even a simple bowl of lentils on the side. A handful of fresh cilantro stirred in at the end brightens the whole thing just before serving. It's the kind of dish that makes your kitchen smell incredible and tastes like it took far more effort than it actually did.
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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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