Vegetarian Vegan Vegetable Kolhapuri
Kolhapuri cuisine is known for its bold, fiery character, and this vegetable curry delivers every bit of that intensity without a single compromise on flavor. The heart of the dish is a from-scratch masala paste built from toasted whole spices, golden coconut, two kinds of dried red chilies, and a base of cooked onion, garlic, and ginger ā all blended into a deep, brick-red paste that smells absolutely incredible. Cooking that paste down until the oil separates is the move that transforms it from raw and sharp to something complex, smoky, and deeply savory. Hearty vegetables like potato, carrot, cauliflower, and green beans get added in stages so everything finishes perfectly tender, soaking up all that spiced, jammy masala along the way. The green peas stirred in at the end add a little sweetness that balances the heat beautifully. This is the kind of plant-based curry that genuinely satisfies ā no meat, no dairy, no shortcuts, just layers of real flavor built the right way.
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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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