Seed Oil Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of vegetables done right ā tender chunks of raw banana, carrot, potato, green beans, and winter squash all cooked down with turmeric and then folded into a fragrant, coarsely ground coconut paste. The result is earthy, creamy, and gently spiced, with layers of flavor that feel both humble and deeply satisfying. What makes this version particularly clean is the fat source: every drop of cooking fat here comes from coconut oil, which means none of the refined industrial oils that sneak into so many restaurant curries and jarred sauces. The coconut yogurt in the paste adds a subtle tang that ties everything together without any dairy in sight. The finishing tempering ā mustard seeds popping in hot coconut oil, dried red chiles, and a shower of fresh curry leaves ā is the moment the whole dish comes alive, filling your kitchen with an aroma that's genuinely hard to resist. It's the kind of recipe that proves eating with intention doesn't have to mean eating without joy.
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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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