Pescatarian Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of vegetables in the most fragrant, comforting way possible ā tender chunks of raw banana, carrot, potato, and squash all wrapped in a thick, coarse coconut paste that clings to every piece. The coconut yogurt blended into that paste gives the dish a subtle tang that balances the heat from the green chiles beautifully. What really sets it apart is the tempering finish: mustard seeds popped in coconut oil, dried red chiles, and a shower of crisp curry leaves poured sizzling over the top, sending up an aroma that will stop everyone in the house in their tracks. Every single component here is plant-based, which means pescatarians can enjoy it freely without scanning labels or making any substitutions. The technique of cooking the vegetables just until tender before folding in the paste keeps everything from turning to mush, so you get distinct, satisfying bites rather than a stew. It works equally well as a hearty main alongside rice or flatbread, or as a generous side to round out a larger spread.
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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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