Pistachio Free Vegan Coconut Vegetable Curry (Avial)
This Kerala-style mixed vegetable dish is a celebration of fresh produce and coconut in every form ā grated, blended into a thick paste, and used as the cooking fat for the final tempering. The result is deeply aromatic, gently spiced with green chiles and cumin, and finished with a sizzling pour of mustard seeds, dried red chiles, and crispy curry leaves that perfume the whole kitchen. Because every component here is naturally plant-based and built around whole vegetables and coconut yogurt, there's no need to scan labels or second-guess anything. Dishes like this can sometimes hide unexpected nuts in restaurant versions or jarred curry pastes, but making the coconut paste from scratch at home keeps full control in your hands. The vegetables ā plantain, carrot, potato, green beans, and squash ā cook until just tender, so they hold their shape beautifully and soak up the coarse, fragrant paste without turning mushy. It's the kind of dish that feels both deeply comforting and impressively vibrant on the table, whether you're serving it alongside rice or flatbread.
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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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