Oats 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 raw banana, carrot, potato, green beans, and squash all brought together in a fragrant, creamy coconut paste. The finishing touch is a sizzling tempering of mustard seeds, dried red chiles, and crisp curry leaves in coconut oil, which transforms the whole dish the moment it hits the pan. Every component here is naturally free from grains and oats, so there's no need to scrutinize labels or swap anything out ā the recipe simply works as written. The coconut paste, blended with cumin seeds, green chiles, and coconut yogurt, gives the dish a coarse, rich texture that clings beautifully to each piece of vegetable without any thickening agents or fillers. It's the kind of deeply satisfying meal that feels both nourishing and special, whether you're serving it alongside rice or scooping it up with flatbread. If you've never cooked with curry leaves before, this is the recipe that will make you want to keep a stash on hand at all times.
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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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