Sesame Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of humble vegetables transformed by a lush, fragrant coconut paste ā earthy, gently spiced, and deeply satisfying in every bite. The combination of raw banana, carrot, potato, green beans, and winter squash creates a hearty, colorful base that soaks up every bit of that coarse coconut and cumin paste. A final tempering of mustard seeds, dried red chiles, and crispy curry leaves bloomed in coconut oil adds a smoky, aromatic punch that takes the whole dish over the top. Every component here is naturally free from sesame ā no tahini, no sesame oil, no hidden seeds ā so there's no need to scrutinize labels or swap anything out. The coconut yogurt in the paste adds a subtle tang that ties the flavors together beautifully while keeping the dish entirely plant-based. It's the kind of recipe that looks impressive on the table but comes together with straightforward technique and ingredients you can find at most grocery or international food stores. Serve it warm with rice or flatbread and prepare for it to become a regular in your rotation.
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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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