BHA & BHT Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a riot of color and texture — tender chunks of plantain, carrot, potato, green beans, and squash all brought together by a thick, fragrant coconut paste that clings to every piece. The entire dish is built from whole, recognizable ingredients, which means no processed additives, no synthetic preservatives, and none of the hidden chemical stabilizers that sneak into packaged sauces and spice blends. Every component here is exactly what it looks like: fresh vegetables, grated coconut, coconut yogurt, whole spices, and a sizzling tempering of mustard seeds, dried chiles, and curry leaves bloomed in coconut oil. That final tempering step is where the magic really happens — the popping mustard seeds and crisped curry leaves release an aroma that is genuinely hard to describe until you've experienced it yourself. The coconut paste is blended just to a coarse, grainy texture rather than a smooth purée, which gives the finished dish a rustic, satisfying body that feels nothing like a jarred curry sauce. It's warming and deeply savory with just enough heat from the green chiles, and it comes together in a single wide pan with minimal fuss. Whether you're cooking for a crowd or just want something nourishing on a weeknight, this is the kind of recipe that earns a permanent spot in your rotation.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!