Artificial Flavors Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of real, whole ingredients — tender chunks of plantain, carrot, potato, green beans, and squash all simmered together until just yielding, then blanketed in a coarse, fragrant coconut paste. Every element of flavor here comes from scratch: freshly grated coconut, cumin seeds, green chiles, and coconut yogurt blended into a thick, grainy coating that clings to each vegetable beautifully. There are no flavor packets, no seasoning blends with mystery additives, and no shortcuts that sneak in synthetic ingredients — just honest cooking from start to finish. The final tempering of mustard seeds, dried red chiles, and curry leaves sizzled in coconut oil is where the dish truly comes alive, filling your kitchen with an aroma that is impossible to fake. That sputtering, crackling finish poured over the vegetables is one of the most satisfying moments in cooking, and it delivers a depth that no artificial shortcut could replicate. It's a naturally plant-based dish that proves bold, complex flavor is entirely achievable with clean, recognizable pantry staples.
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Learn more →Ingredients
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
- ½ tsp ground turmeric
- ¾ tsp salt, plus more to taste
- ½ 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
- ½ tsp mustard seeds
- 2 dried red chiles
- 10–12 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 12–15 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 — it should be grainy and cohesive, not completely smooth. Add 1–2 tbsp of water only if needed to get the blades moving.
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