Dairy Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of vegetables ā tender chunks of plantain, carrot, potato, green beans, and squash all brought together in a fragrant, creamy coconut paste that happens to be completely plant-based. The richness here comes entirely from freshly grated coconut and coconut yogurt, so there's no butter, no cream, and no dairy of any kind hiding in the sauce. That makes it a genuinely satisfying option for anyone navigating dairy-free cooking without wanting to sacrifice depth or comfort. The coconut paste is blended coarse and grainy on purpose, which gives the dish its characteristic texture ā lush and coating without being heavy. A final tempering of mustard seeds, dried red chiles, and curry leaves sizzled in coconut oil gets poured over the top at the very end, adding a smoky, aromatic punch that ties everything together. It's the kind of dish that tastes like it took far more effort than it actually did, and it works beautifully as a main alongside rice or flatbread.
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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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