Rye Free Vegan Coconut Vegetable Curry (Avial)

Total time55 min

Prep time25 min

Cook time30 min

Rye Free Vegan Coconut Vegetable Curry (Avial)

This South Indian classic is a celebration of vegetables — tender chunks of plantain, carrot, potato, green beans, and winter squash all brought together in a fragrant, creamy coconut paste that coats every piece beautifully. The base is entirely plant-based, built around freshly grated coconut, coconut yogurt, and coconut oil, so there's no dairy, no gluten-containing grains, and absolutely nothing derived from rye to worry about. The coconut paste is blended coarse and grainy on purpose, giving the finished dish a rustic, satisfying texture rather than a thin sauce. What really makes it sing is the tempering — mustard seeds popped in hot coconut oil, dried red chiles, and a handful of fresh curry leaves that crackle and crisp in seconds before being poured sizzling over the whole pot. That final step transforms the dish from good to genuinely extraordinary, layering smoky, nutty aromatics over the mellow sweetness of the vegetables. It's the kind of recipe that looks impressive on the table but comes together with straightforward technique and pantry-friendly ingredients.

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Ingredients

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
½ tsp ground turmeric
¾ tsp salt, plus more to taste
½ cup water

For the coconut paste

1 cup freshly grated coconut or thawed frozen grated coconut
1 tsp cumin seeds
McCormick Gourmet Organic Cumin Seed - 1.37 Oz McCormick Cumin Seed - 0.95 Oz Morton & Bassett Cumin Seed Frontier Co-Op Cumin Seed Whole Dewhiskered - 1.87 oz Badia Cumin Seed
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2 green chiles, roughly chopped
3 tbsp coconut yogurt

For the tempering

2 tbsp coconut oil
½ tsp mustard seeds
2 dried red chiles
10–12 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 12–15 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 — it should be grainy and cohesive, not completely smooth. Add 1–2 tbsp of water only if needed to get the blades moving.

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