Walnut Free Vegan Vegetable Kolhapuri
This bold, deeply spiced curry pulls its heat from two kinds of dried red chilies and a from-scratch masala paste that you build entirely in your own kitchen. The heart of the dish is that Kolhapuri paste ā toasted whole spices, golden coconut, and charred onion blended into a thick, vivid red base that smells absolutely incredible. Hearty vegetables like potato, carrot, cauliflower, and green beans simmer right in the masala until everything is fork-tender and coated in layer after layer of flavor. Because the paste is made from scratch using whole spices, coconut, and aromatics, there's no need to scan store-bought spice blends for hidden tree nut ingredients ā you know exactly what's in every spoonful. The technique of cooking the paste until the oil separates at the edges is a classic step that deepens the flavor dramatically and is well worth the extra few minutes at the stove. Finished with bright green peas and a handful of fresh cilantro, it's a stunning, plant-based main that feels restaurant-worthy but comes together in a single pot. Serve it over steamed rice or with warm flatbread to catch every drop of that sauce.
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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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