Shellfish Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of vegetables in the most vibrant, aromatic way ā tender chunks of plantain, carrot, potato, green beans, and squash all brought together by a thick, coarse coconut paste that clings to every piece. The paste itself is the heart of the dish, blending fresh grated coconut with cumin, green chiles, and coconut yogurt into something grainy and deeply fragrant rather than smooth and saucy. What really sets it apart is the tempering finish: 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 straight over the top. That final sizzle is what transforms a good curry into something genuinely memorable. Since every component here is entirely plant-based and built around whole vegetables and coconut, there's no need to scan labels or second-guess anything ā it's naturally free of ocean-derived ingredients by design. This is the kind of dish that rewards a little patience with the knife work, but the actual cooking is straightforward and deeply satisfying to pull off on a weeknight.
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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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