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 ā 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 ā potato, carrot, cauliflower, green beans, and peas ā 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.
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
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!