Beef Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of vegetables in the most fragrant, satisfying way ā tender chunks of plantain, carrot, potato, green beans, and squash all brought together with a coarse, freshly blended coconut paste that clings to every piece. The coconut yogurt in the paste adds a subtle tang that balances the warmth of green chiles and cumin, while the final tempering of mustard seeds, dried red chiles, and curry leaves sizzling in coconut oil takes the whole dish somewhere truly special. Every component here is entirely plant-based, so there's no need to swap anything out or second-guess a single ingredient. The technique of cooking the vegetables just until tender before folding in the paste is key ā it keeps everything from turning mushy and gives the dish that beautiful, distinct texture Avial is known for. That sputtering moment when the curry leaves hit the hot oil is honestly one of the best smells in cooking, and it signals you're about thirty seconds away from something incredible. 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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