Lupin Free Vegan Coconut Vegetable Curry (Avial)
This vibrant South Indian dish is a celebration of humble vegetables transformed by a rich, aromatic coconut paste. Chunks of raw banana, carrot, potato, green beans, and winter squash are simmered until just tender, then folded into a coarse blend of fresh coconut, cumin, green chiles, and coconut yogurt that clings to every piece. The finishing move ā hot coconut oil crackling with mustard seeds, dried red chiles, and fresh curry leaves ā sends up an irresistible fragrance and adds a layer of smoky, spiced depth that makes the whole dish sing. Every ingredient here is straightforward and plant-based, so there's no need to scrutinize labels for unexpected legume flours or additives that can sneak into store-bought curry pastes and spice blends. The coconut yogurt keeps the paste creamy and tangy without any dairy or hidden fillers, making this a genuinely clean, whole-food recipe from start to finish. It's the kind of dish that looks impressive on the table but comes together with simple technique and pantry staples you can trust. Serve it warm with rice or flatbread and prepare for it to become a regular in your rotation.
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!