Yeast Free Vegan Vegetable Kolhapuri
This bold, fiery curry draws from the famously spicy culinary tradition of Kolhapur in Maharashtra, and every step is built to coax maximum depth from whole spices and fresh aromatics alone. The heart of the dish is a from-scratch masala paste ā toasted coriander, cumin, cloves, cinnamon, and dried chilies blended with golden coconut and cooked onion into a thick, deeply red base that smells absolutely incredible. Because everything is built from whole, unprocessed ingredients, there's no need to scan labels for hidden additives or fermented fillers that can sneak into store-bought spice blends and pastes. Hearty vegetables like potato, carrot, cauliflower, and green beans simmer right in the masala until tender, soaking up all that smoky, coconut-laced heat. The result is rich and satisfying in a way that feels genuinely restaurant-worthy, with layers of flavor that develop naturally through toasting and slow cooking rather than any shortcut. A handful of fresh cilantro on top ties it all together and adds a bright finish to an otherwise deeply savory bowl. Serve it hot and don't be surprised if everyone asks for seconds.
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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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