Chicken Free Vegan Coconut Vegetable Curry (Avial)
This Kerala-style avial is a celebration of humble vegetables transformed into something deeply aromatic and satisfying. A rainbow of raw banana, carrot, potato, green beans, and winter squash gets simmered until just tender, then folded into a thick, coarse paste of freshly grated coconut, cumin, green chiles, and coconut yogurt ā a combination that is earthy, creamy, and gently spiced all at once. The finishing move is a sizzling tempering of mustard seeds, dried red chiles, and fresh curry leaves bloomed in coconut oil, poured over the top so every bite carries that irresistible crackle of fragrance. Every single component in this dish is plant-based, so there is no need to swap anything out or second-guess a label ā it is naturally free of any meat, including poultry, from start to finish. The coconut yogurt in the paste adds a subtle tang that rounds out the richness of the grated coconut without making the dish heavy. It is the kind of recipe that looks impressive on the table but comes together in a single pan with straightforward technique, making it just as weeknight-friendly as it is dinner-party worthy.
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!