Gluten Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a vibrant, soul-warming bowl of tender vegetables bathed in a thick, fragrant coconut paste ā the kind of dish that makes you want to eat with your hands and a big pile of rice. Every ingredient here is naturally free of gluten, so there's no need to audit labels or swap anything out; the dish simply works as written. The coconut paste ā blended from fresh grated coconut, cumin seeds, green chiles, and coconut yogurt ā is what sets this apart from a standard curry. It clings to every piece of carrot, potato, green bean, and squash with a creamy, slightly tangy richness that no store-bought sauce can replicate. The finishing tempering of mustard seeds, dried red chiles, and curry leaves sizzled in coconut oil is the moment the whole dish comes alive, adding crunch, heat, and an intoxicating aroma. It's a genuinely special weeknight dinner that happens to be completely plant-based and safe for anyone avoiding gluten ā no compromises, no substitutions, just deeply satisfying cooking.
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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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