Eggless 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 completely plant-based from start to finish. A colorful mix of raw banana, carrot, potato, green beans, and winter squash gets simmered in turmeric-spiced water until just tender, then coated in a coarsely blended paste of fresh coconut, cumin, green chiles, and coconut yogurt that gives the dish its signature creamy texture without a drop of dairy or egg. The whole thing comes together with a sizzling tempering of mustard seeds, dried red chiles, and fresh curry leaves bloomed in coconut oil ā that final pour-over is what makes the kitchen smell absolutely incredible. Because every component here is naturally plant-derived, there's no need to scrutinize labels or swap out anything; the recipe is built that way from the ground up. Avial is traditionally served as part of a larger South Indian spread, but it holds its own beautifully alongside steamed rice or warm flatbread. The coconut yogurt in the paste adds a gentle tang that balances the heat of the chiles and rounds out the earthiness of the vegetables in a way that feels both rustic and refined. If you've been looking for a curry that's genuinely satisfying without relying on eggs or animal products, this one delivers on every level.
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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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