Lactose 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 every bite delivers warmth, color, and serious depth of flavor. The combination of raw banana, carrot, potato, green beans, and winter squash creates a hearty, satisfying base that feels both nourishing and genuinely exciting to eat. Because the entire dish is built on coconut in three forms ā grated coconut, coconut yogurt, and coconut oil ā it's naturally free of dairy without any substitutions or compromises. That coconut yogurt blended into the paste is the secret weapon here, adding a subtle tang that makes the sauce cling beautifully to every piece of vegetable. The finishing tempering of mustard seeds, dried red chiles, and curry leaves sizzled in coconut oil is what takes this from good to unforgettable ā that sputtering, crackling moment in the pan releases an aroma that fills the whole kitchen. If you've ever felt like dairy-free cooking means settling for less richness, this dish is a convincing argument to the contrary.
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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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