Turkey Free Vegan Vegetable Kolhapuri
This bold, fiery curry from the Kolhapur region of Maharashtra is the kind of dish that makes you want to tear off a piece of flatbread and dive straight in. The heart of it 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-toasted coconut, charred onion, garlic, ginger, and two types of dried red chilies into a deep, smoky, intensely aromatic base. That paste gets cooked down until the oil separates and the color deepens, which is the move that gives the whole curry its signature richness. Potatoes, carrots, cauliflower, green beans, and peas all simmer together until perfectly tender, soaking up every layer of that complex masala. Because the recipe is built entirely on vegetables, spices, coconut, and oil, there's nothing here that conflicts with a poultry-free table ā no meat, no broth, no hidden animal proteins to second-guess. It's genuinely satisfying in the way that only a slow-built, spice-forward curry can be, and a handful of fresh cilantro on top is the finishing touch that pulls everything together.
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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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