Hazelnut Free Vegan Coconut Vegetable Curry (Avial)
This vibrant South Indian dish is a celebration of humble vegetables transformed into something deeply aromatic and satisfying. A medley of raw banana, carrot, potato, green beans, and winter squash gets simmered until just tender, then blanketed in a coarse, fragrant paste of fresh coconut, cumin, green chiles, and coconut yogurt. The whole thing is finished with a sizzling tempering of mustard seeds, dried red chiles, and crispy curry leaves bloomed in coconut oil ā that final pour-over is what takes it from good to extraordinary. Every component in this recipe is entirely plant-based and built around coconut in its most delicious forms, so there's no need to scan labels or worry about hidden tree nut ingredients sneaking in. The coconut paste is intentionally left a little grainy and textured, which gives the dish its characteristic body and rustic charm. It's the kind of recipe that looks impressive on the table but comes together with straightforward technique and pantry-friendly spices. Serve it warm with rice or flatbread and it will absolutely earn a permanent spot in your rotation.
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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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