Almond Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of humble vegetables transformed by a thick, fragrant coconut paste and a sizzling tempering of mustard seeds, dried chiles, and curry leaves. Raw banana, carrot, potato, green beans, and winter squash are simmered together until just tender, then coated in a coarse blend of fresh coconut, cumin, green chiles, and coconut yogurt ā a combination that's rich and aromatic without relying on any tree nuts whatsoever. The entire dish is built around coconut in its purest forms: grated coconut, coconut yogurt, and coconut oil, so there's no need to scrutinize labels or swap out suspicious ingredients. That final tempering step is where the magic really happens ā hot oil, popping mustard seeds, and crisping curry leaves poured over the top add a smoky, crackling finish that makes the whole kitchen smell incredible. It's naturally plant-based and deeply satisfying, the kind of dish that feels both nourishing and special without requiring any complicated techniques. Whether you serve it alongside rice or flatbread, this is comfort food with serious depth.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the vegetables
- 1 medium drumstick (moringa pods), cut into 2-inch pieces (optional)
- 1 medium raw banana (plantain), peeled and cut into 1-inch chunks
- 1 medium carrot, peeled and cut into 2-inch batons
- 1 medium potato, peeled and cut into 1-inch cubes
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup winter squash or yam, peeled and cut into 1-inch cubes
- Ā½ tsp ground turmeric
- Ā¾ tsp salt, plus more to taste
- Ā½ cup water
For the coconut paste
- 1 cup freshly grated coconut or thawed frozen grated coconut
- 1 tsp cumin seeds
- 2 green chiles, roughly chopped
- 3 tbsp coconut yogurt
For the tempering
- 2 tbsp coconut oil
- Ā½ tsp mustard seeds
- 2 dried red chiles
- 10ā12 fresh curry leaves
Instructions
- 1
Combine the raw banana, carrot, potato, green beans, and winter squash in a large wide saucepan or kadai. Add the drumstick pieces if using. Sprinkle in the turmeric and salt, then pour in the water. Bring to a boil over medium-high heat, then reduce to medium, cover, and cook for 12ā15 minutes, until the vegetables are just tender when pierced with a knife but still hold their shape.
- 2
While the vegetables cook, combine the grated coconut, cumin seeds, green chiles, and coconut yogurt in a blender or food processor. Blend to a coarse, thick paste ā it should be grainy and cohesive, not completely smooth. Add 1ā2 tbsp of water only if needed to get the blades moving.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!