Nitrate & Nitrite Free Vegan Coconut Vegetable Curry (Avial)
This vibrant South Indian dish is a celebration of fresh vegetables and coconut in every sense ā tender chunks of carrot, potato, green beans, plantain, and squash all brought together with a coarse, fragrant coconut paste and finished with a sizzling tempering of mustard seeds, curry leaves, and dried chiles. Every single ingredient here is naturally free of cured or processed components, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. The coconut yogurt blended into the paste adds a gentle tang that ties the whole dish together, while the turmeric gives the vegetables a warm, golden hue that looks as good as it tastes. That final tempering step ā hot coconut oil, popping mustard seeds, and crackling curry leaves ā is genuinely one of the most satisfying moments in cooking, and it perfumes the entire dish in seconds. The result is creamy, aromatic, and deeply satisfying without relying on anything processed or preserved. It works beautifully as a main alongside rice or flatbread, and the mix of textures from all those different vegetables keeps every bite interesting.
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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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