Brazil Nut Free Vegan Coconut Vegetable Curry (Avial)
This Kerala-style mixed vegetable dish is a celebration of fresh produce and coconut in every form ā grated, blended into a thick paste, and used as the cooking fat for the final tempering. The result is deeply aromatic, gently spiced with green chiles and cumin, and finished with a sizzling pour of mustard seeds, dried red chiles, and crispy curry leaves that perfume the whole dish in seconds. Every component here is naturally plant-based and free from tree nut concerns, built entirely around coconut, vegetables, and a handful of whole spices you likely already have on hand. For anyone navigating nut allergies, this kind of recipe is a genuine relief ā no ambiguous spice blends, no packaged curry pastes with unclear sourcing, just straightforward ingredients you can verify yourself. The coconut yogurt stirred into the paste adds a subtle tang that balances the richness of the grated coconut beautifully, keeping the dish bright rather than heavy. It comes together in one pan with minimal fuss, and the layered technique ā simmering, coating, then tempering ā delivers a complexity that tastes far more involved than it actually is. Serve it warm with rice or flatbread and it's the kind of meal that makes you want to cook it on repeat.
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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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