Turkey Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of vegetables in the most fragrant, satisfying way possible. A medley of raw banana, carrot, potato, green beans, and winter squash gets simmered until just tender, then folded into a thick, coarse paste of freshly grated coconut, cumin, green chiles, and coconut yogurt ā the kind of sauce that clings to every piece and makes the whole dish feel deeply nourishing. The finishing move is a hot tempering of mustard seeds, dried red chiles, and curry leaves sizzled in coconut oil, poured over the top so everything crackles and blooms with aroma. Every single component here is completely plant-based, so there's no need to swap anything out or second-guess a label ā it's naturally free of any meat or poultry from the ground up. The coconut yogurt keeps the sauce creamy and tangy without any dairy, and the layered spicing means this is anything but bland. It's the kind of dish that makes a big pot of rice feel like a full, festive meal.
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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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