Mushroom Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of humble vegetables transformed by the richness of fresh coconut and the brightness of green chiles. Chunks of raw banana, carrot, potato, green beans, and winter squash are simmered until just tender, then folded into a coarse, fragrant coconut paste blended with cumin and coconut yogurt ā the result is creamy, earthy, and deeply satisfying without a single animal product in sight. The real magic happens at the end, when mustard seeds, dried red chiles, and fresh curry leaves hit hot coconut oil and get poured sizzling over the whole dish, filling the kitchen with an aroma that's genuinely hard to resist. Every ingredient here is straightforward and naturally free from fungi, so there's no need to scan labels or swap anything out ā it just works as written. The coconut yogurt in the paste adds a gentle tang that ties everything together and keeps the dish entirely plant-based. It's the kind of recipe that feels special enough for a dinner party but is honestly simple enough for a weeknight once you've got your vegetables prepped.
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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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