Cinnamon Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of vegetables in their most vibrant, aromatic form ā a medley of plantain, carrot, potato, green beans, and winter squash simmered until just tender, then blanketed in a coarse, fragrant coconut paste. The whole dish is built on bold, warming flavors without relying on the spice that so many curry recipes lean on heavily, making it a genuinely satisfying option for anyone who needs to steer clear of it. The coconut paste ā blended from fresh grated coconut, cumin seeds, green chiles, and coconut yogurt ā is the real star here, clinging to every piece of vegetable in the most luxurious way. A final tempering of mustard seeds, dried red chiles, and crispy curry leaves sizzled in coconut oil gets poured over the top, and that sputtering, fragrant finish is what takes the whole dish from good to unforgettable. Every component is naturally plant-based, so there's no substitution gymnastics required ā just honest, whole ingredients doing exactly what they're supposed to do. Serve it warm alongside rice or flatbread and watch it disappear fast.
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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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