Gelatin Free Vegan Coconut Vegetable Curry (Avial)
This vibrant South Indian dish is a celebration of vegetables ā tender chunks of plantain, carrot, potato, green beans, and squash all brought together with a coarse, fragrant coconut paste and finished with a sizzling tempering of mustard seeds, dried chiles, and curry leaves. The result is deeply aromatic, subtly spiced, and satisfying in a way that feels both homey and special. Every component here is naturally free from animal-derived gelling agents, so there's no need to scrutinize labels or swap out anything ā the recipe simply works as written. The coconut yogurt in the paste adds a gentle tang that ties everything together without relying on any dairy or hidden additives. That final pour of hot coconut oil with popping mustard seeds and crisped curry leaves is the move that takes the whole dish from good to genuinely memorable. It's the kind of weeknight dinner that looks impressive on the table but comes together with straightforward technique and pantry-friendly ingredients.
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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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