Wheat Free Vegan Vegetable Kolhapuri
Kolhapuri cuisine is known for its bold, fiery depth, and this vegetable curry delivers every bit of that intensity through a from-scratch masala that you build entirely in your own kitchen. The heart of the dish is a deeply aromatic paste made by toasting whole spices ā coriander, cumin, cloves, cinnamon, and more ā then blending them with golden coconut, charred onion, garlic, ginger, and two kinds of dried red chilies into something genuinely spectacular. Every ingredient in that paste is naturally free of wheat, so there's no need to scrutinize labels or worry about hidden flour lurking in a spice blend. The masala gets cooked down until the oil separates and the color deepens, which is the moment the whole dish transforms from good to extraordinary. Hearty vegetables ā potato, carrot, cauliflower, green beans, and sweet peas ā simmer right in that rich, jammy base until everything is fork-tender and saturated with flavor. It's the kind of curry that tastes like it took all day, even though the process is completely approachable at home. Finish it with a handful of fresh cilantro and serve it hot for a meal that's as satisfying as it is vibrant.
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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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