Vegan Vegetable Kolhapuri
This deeply spiced curry pulls from the bold culinary tradition of Kolhapur, where the masala is built from scratch with toasted whole spices, charred coconut, and layers of dried chilies that give the dish its signature heat and depth. Every component in the paste — coriander, cumin, cloves, cinnamon, poppy seeds, sesame, and two kinds of dried red chilies — is toasted or cooked before blending, which means the flavor is genuinely complex, not just hot. The result is a rich, jammy base that coats hearty vegetables like potato, carrot, cauliflower, green beans, and peas in a sauce that tastes like it took far more effort than it actually did. Since the entire recipe is built on whole spices, fresh aromatics, coconut, and vegetables, there's nothing to swap or substitute — it's completely plant-based as written. Serves four, and it's the kind of meal that fills the kitchen with an aroma that makes everyone wander in to ask what's cooking. Finish it with a handful of fresh cilantro and serve it hot alongside rice or flatbread to soak up every last bit of that deep red masala.
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Learn more →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
- 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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