Macadamia Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a vibrant, soul-warming dish that layers tender vegetables — raw banana, carrot, potato, green beans, and winter squash — in a thick, fragrant coconut paste. The real magic happens when freshly grated coconut is blended with cumin seeds, green chiles, and coconut yogurt into a coarse, grainy paste that clings to every piece of vegetable and mellows beautifully over low heat. A final tempering of mustard seeds, dried red chiles, and curry leaves sizzled in coconut oil gets poured over the top, filling the kitchen with an aroma that's impossible to resist. Every component in this dish is naturally plant-based and free from tree nuts, so there's no need to scrutinize labels or worry about what's hiding in a store-bought sauce. The technique is straightforward — a single wide pan for the vegetables, a quick blitz in the blender, and a two-minute tempering — making it approachable even if you've never cooked Kerala-style food before. 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 served alongside 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 →Ingredients
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
- ½ tsp ground turmeric
- ¾ tsp salt, plus more to taste
- ½ 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
- ½ tsp mustard seeds
- 2 dried red chiles
- 10–12 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 12–15 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 — it should be grainy and cohesive, not completely smooth. Add 1–2 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!