Emulsifier Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of humble vegetables transformed by a fragrant, creamy coconut paste ā warming, aromatic, and deeply satisfying without a single processed additive in sight. Every ingredient here is whole and recognizable: fresh vegetables, grated coconut, cumin, green chiles, and coconut yogurt come together into a coarse, textured paste that clings beautifully to tender chunks of carrot, potato, plantain, and squash. For anyone navigating emulsifier sensitivities, this dish is a natural fit because nothing here relies on stabilizers or manufactured blends ā just real food doing what real food does. The finishing tempering of mustard seeds, dried red chiles, and curry leaves sizzled in coconut oil is one of those cooking moments that makes the whole kitchen smell incredible. That sputtering, fragrant pour over the coconut-coated vegetables is what ties everything together and gives the dish its signature depth. It's the kind of recipe that feels both ancient and effortless, and it comes together in a single pan with straightforward steps that any home cook can follow with confidence.
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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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