Xanthan Gum Free Vegan Vegetable Kolhapuri
Bold, deeply spiced, and built entirely from whole ingredients, this Maharashtrian-style curry is the kind of dish that makes your kitchen smell absolutely incredible. The heart of it is a from-scratch Kolhapuri masala ā a rich, brick-red paste made by toasting whole spices, charring coconut, and blending everything with dried Kashmiri and hot red chilies into something genuinely complex and aromatic. Because every component of that paste is a real, recognizable ingredient, there are no hidden additives or stabilizers to worry about ā it's naturally free of thickeners without any substitutions required. The masala gets cooked down until the oil separates and the paste deepens in color, which is the moment the flavor really transforms. Hearty vegetables ā potato, carrot, cauliflower, green beans, and peas ā simmer right in that sauce until tender and completely coated in the spiced base. It's a fully plant-based curry that doesn't compromise on richness or depth, and it comes together in one pot with straightforward technique anyone can follow. Finish it with a handful of fresh cilantro and serve it hot ā this one is a serious crowd-pleaser.
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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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