Citrus Free Vegan Coconut Vegetable Curry (Avial)
This Kerala-style mixed vegetable dish is a celebration of earthy, creamy, and gently spiced flavors all working together in one pan. A thick paste of freshly grated coconut, cumin, green chiles, and coconut yogurt coats every piece of tender potato, carrot, green beans, and squash, giving the whole dish a rich, fragrant depth that feels anything but simple. The finishing touch ā mustard seeds, dried red chiles, and fresh curry leaves bloomed in hot coconut oil ā crackles and sputters its way into the pot, adding a smoky, aromatic punch that ties everything together beautifully. For anyone navigating citrus-free cooking, this recipe is a natural fit. Traditional avial sometimes calls for a splash of sour tamarind or raw mango, but here the coconut yogurt brings just enough gentle tang to balance the richness without a drop of citrus in sight. Every ingredient is straightforward and easy to verify, so there's no need to scrutinize labels or worry about hidden citrus derivatives sneaking into the dish. It's the kind of deeply satisfying, plant-based meal that proves you don't have to sacrifice complexity or comfort to cook safely.
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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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