Cashew Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of humble vegetables transformed by a fragrant, freshly blended coconut paste ā earthy, gently spiced, and deeply satisfying in every bite. The combination of raw banana, carrot, potato, green beans, and winter squash gives you a beautiful range of textures, all coated in a coarse coconut and cumin paste that clings to every piece. A final tempering of mustard seeds, dried red chiles, and curry leaves sizzled in coconut oil adds a smoky, aromatic finish that takes the whole dish to another level. Many creamy curries lean on tree nuts to build richness, but this one achieves that same luscious depth entirely through grated coconut and coconut yogurt ā no nuts required at any stage. That makes it a genuinely safe and satisfying option for anyone navigating nut-free cooking without wanting to sacrifice bold, complex flavor. The technique is straightforward: simmer the vegetables until just tender, stir in the paste, and finish with the sizzling tempering right before serving. It's the kind of dish that feels special enough for a dinner party but honest enough for a quiet weeknight meal.
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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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