Peanut Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of vegetables ā tender chunks of plantain, carrot, potato, green beans, and squash all brought together by a thick, fragrant coconut paste that clings to every piece. The coconut yogurt blended with cumin and green chiles creates a coarse, deeply aromatic coating that's nothing like the thin sauces you'd find in a jar. A final tempering of mustard seeds, dried red chiles, and curry leaves sizzled in coconut oil gets poured right over the top, filling the kitchen with one of the most intoxicating smells in all of cooking. Every single ingredient here is naturally free from peanuts, and because the dish is built entirely around coconut ā oil, grated flesh, and yogurt ā there's no need to reach for any nut-based shortcuts that could introduce cross-contact risk. It's also fully plant-based, so it works beautifully as a centerpiece dish or a generous side. The technique is straightforward: simmer, blend, stir, and temper ā no special equipment beyond a blender and a wide pan. If you've never cooked with fresh curry leaves before, this recipe is the perfect reason to start.
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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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