Pork Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of vegetables in the most aromatic, satisfying way possible ā tender chunks of plantain, carrot, potato, green beans, and squash all brought together with a coarse, fragrant coconut paste. The paste itself is the heart of the dish: freshly grated coconut blended with cumin, green chiles, and coconut yogurt creates a thick, grainy coating that clings to every piece of vegetable and mellows beautifully as it heats through. Then comes the tempering ā mustard seeds popping in hot coconut oil, dried red chiles, and a handful of fresh curry leaves crackling and crisping in seconds ā poured over the top in one dramatic, fragrant rush. Every component in this recipe is entirely plant-based, so there is nothing to second-guess or swap out, and the whole dish comes together in a single wide pan without any fuss. It is the kind of recipe that looks and tastes far more impressive than the effort involved, making it ideal for a weeknight dinner or a special spread. Serve it warm with rice or flatbread and let the coconut and curry leaf aroma do all the convincing.
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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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