Pecan Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of humble vegetables transformed by a fragrant, freshly blended coconut paste ā earthy, gently spiced, and deeply satisfying in every bite. A rainbow of ingredients comes together here: tender raw banana, sweet winter squash, crisp green beans, and hearty potato, all simmered until just cooked through before being folded into that thick, grainy coconut and cumin paste. The finishing move is the tempering ā mustard seeds popping in hot coconut oil, dried red chiles, and a handful of fresh curry leaves crackling in the pan ā and it sends the whole dish over the top with smoky, aromatic depth. Everything in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or swap out ingredients to keep it safe. The coconut yogurt in the paste adds a subtle tang that ties the whole dish together without any dairy in sight, making it a genuinely crowd-pleasing option for mixed tables. 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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