Rice Free Vegan Coconut Vegetable Curry (Avial)
This Kerala-style mixed vegetable dish is a celebration of bold, aromatic flavors ā tender chunks of plantain, carrot, potato, squash, and green beans all brought together by a thick, coarse coconut paste that clings to every piece. The coconut yogurt in the paste adds a gentle tang that balances the heat from the green chiles, while the final tempering of mustard seeds, dried red chiles, and crispy curry leaves poured over the top is the kind of finishing move that makes the whole kitchen smell incredible. Everything here is naturally grain-free, so there's no need to swap or substitute a single thing to keep it rice-free ā the dish simply doesn't rely on any grain to begin with. That makes it a genuinely satisfying main or side that works on its own terms, not as a workaround. The technique of cooking the vegetables in just a half cup of water before folding in the coconut paste keeps the texture beautifully intact ā nothing turns mushy, and every bite holds its shape. It's the kind of recipe that feels deeply traditional and completely approachable at the same time, whether you're cooking it for a weeknight dinner or a more special occasion spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!