Rye Free Vegan Vegetable Kolhapuri

Total time1 hr 10 min

Prep time25 min

Cook time45 min

This fiery, deeply spiced curry pulls its heat from two kinds of dried red chilies and a homemade masala paste that you build entirely from scratch. Toasted whole spices, golden coconut, and slow-cooked onion all go into the blender together, creating a rich, brick-red base that coats every vegetable in layers of bold, complex flavor. Cauliflower, green beans, carrot, potato, and sweet green peas simmer until perfectly tender, making this a genuinely satisfying one-pot meal. The entire dish is built from whole, naturally grain-free ingredients — fresh produce, aromatics, and spices — so there's nothing hidden to worry about. For anyone navigating grain sensitivities, recipes like this can feel like a gift because the depth of flavor comes entirely from technique and spice, not from any flour or filler. The jammy tomato base and the oil separating at the edges of the masala are your cues that the flavors have fully developed, so don't rush those steps. Finish it with a scatter of fresh cilantro and serve it hot for a bowl that tastes like it took far more effort than it actually did.

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Ingredients

4 servings

For the Kolhapuri masala

3 tbsp neutral oil, divided
½ cup fresh or frozen grated coconut
1 medium yellow onion, roughly chopped
4 dried kashmiri red chilies, stems removed
Pepper Chili Fresno Peppers Holland Long Red Chili - 0.25 Lb Peppers Chili Thai Mesilla Valley Hot Red Chile Pods 8Oz Lucinda's Red Fresno Chili Peppers
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2 dried hot red chilies (such as byadgi or arbol), stems removed
1 tsp coriander seeds
½ tsp cumin seeds
4 black peppercorns
3 cloves
1 inch cinnamon stick
½ tsp poppy seeds
½ tsp sesame seeds
3 garlic cloves, peeled
1 inch fresh ginger, peeled and roughly chopped
½ 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 ½-inch rounds
1 medium potato, peeled and cut into ¾-inch cubes
½ 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 3–4 minutes. Transfer to the plate with the toasted spices.

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