Shellfish Free Vegan Vegetable Kolhapuri

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Shellfish Free Vegan Vegetable Kolhapuri

This bold, fiery curry draws its soul from a deeply layered homemade masala built on toasted whole spices, charred coconut, and two kinds of dried red chilies — the kind of base that makes your kitchen smell absolutely incredible before you've even added the vegetables. Kolhapuri cooking is known for its unapologetic heat and complexity, and this version delivers both without cutting corners. The masala paste is blended until smooth and then cooked down until the oil separates at the edges, which is the moment you know the flavor has truly developed. Hearty vegetables — potato, carrot, cauliflower, green beans, and peas — get folded in and simmered until tender, soaking up every bit of that rich, jammy base. Because everything here is built from scratch using whole, plant-based ingredients, there's zero concern about hidden seafood derivatives or cross-contact that can sneak into store-bought spice blends and curry pastes. The result is a vibrant, deeply satisfying bowl that works beautifully over rice or alongside warm flatbread, with a handful of fresh cilantro to brighten it all up.

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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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