Chestnut Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of humble vegetables transformed by a rich, aromatic coconut paste ā warming, deeply fragrant, and satisfying in every bite. A colorful mix of plantain, carrot, potato, green beans, and winter squash gets simmered until just tender, then coated in a coarse blend of fresh coconut, cumin, green chiles, and coconut yogurt that gives the dish its signature creamy, slightly tangy character. The finishing move is a sizzling tempering of mustard seeds, dried red chiles, and crispy curry leaves bloomed in coconut oil ā that crackling pour-over moment is what pulls the whole dish together. Every component here is naturally free from tree nuts, including chestnuts, so there's no need to scrutinize labels or worry about hidden ingredients sneaking into your bowl. The recipe leans entirely on fresh produce, coconut-based ingredients, and whole spices, making it a clean and trustworthy option for anyone navigating nut-related restrictions. It's the kind of dish that feels special enough for a dinner party but is genuinely approachable on a weeknight. Serve it warm with rice or flatbread and let the layers of flavor do all the talking.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!