Ginger Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of humble vegetables transformed by a rich, fragrant coconut paste ā and it comes together in a single wide pan with no complicated techniques required. Avial is traditionally a dish that leans hard on coconut and fresh aromatics for its depth, which means it naturally sidesteps the ginger that shows up in so many curry recipes without losing any of its boldness. The coconut paste here ā built from freshly grated coconut, cumin seeds, green chiles, and coconut yogurt ā delivers a creamy, slightly tangy coating that clings to every piece of carrot, potato, green bean, and squash. The final tempering of mustard seeds, dried red chiles, and curry leaves sizzled in coconut oil is what really brings the whole dish to life, adding a smoky, crackling finish that smells absolutely incredible. Every component is entirely plant-based, so this works beautifully for anyone eating vegan while also navigating a sensitivity to ginger ā no substitutions or workarounds needed. It's the kind of dish that tastes like it took far more effort than it did, and it's just as good spooned over rice as it is alongside warm flatbread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!