Barley Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of vegetables ā tender chunks of plantain, carrot, potato, green beans, and squash all brought together in a fragrant, creamy coconut paste that clings to every piece. The base is entirely plant-based, built on freshly grated coconut, coconut yogurt, and coconut oil, so there's no grain, no gluten, and absolutely no barley hiding anywhere in the dish. That matters more than it might seem, since many spice blends, sauces, and even some yogurt-based condiments can sneak in grain-derived ingredients you'd never expect. Here, every component is straightforward and easy to verify. The finishing tempering ā mustard seeds, dried red chiles, and curry leaves crackling in hot coconut oil ā is poured over at the very end, sending up an incredible aroma and adding a layer of smoky, spiced depth that makes the whole dish feel alive. It's the kind of recipe that looks impressive on the table but comes together in a single wide pan with minimal fuss. Serve it warm with rice or flatbread and watch it disappear fast.
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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.
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