Paraben 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 winter squash all cooked until just yielding, then blanketed in a coarse, fragrant coconut paste that's deeply satisfying without being heavy. The entire recipe is built from whole, recognizable ingredients, which makes it a natural fit for anyone navigating concerns about synthetic preservatives and additives hiding in processed foods. Every component here ā from the freshly grated coconut to the coconut yogurt and the sizzling curry leaves ā is straightforward and clean, so you know exactly what's going into the pot. The finishing tempering of mustard seeds, dried red chiles, and curry leaves bloomed in coconut oil is what takes this from simple to spectacular, filling your kitchen with an aroma that's almost impossible to resist. It's the kind of dish that feels both nourishing and exciting, whether you're already familiar with avial or discovering it for the first time. Serve it warm alongside rice or flatbread and watch it disappear fast.
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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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