Vegan Coconut Vegetable Curry (Avial)
This Kerala-style mixed vegetable dish is the kind of deeply comforting, aromatic meal that makes you wonder why you don't cook this way every single night. A colorful mix of potato, carrot, green beans, raw banana, and winter squash gets simmered until just tender, then folded into a thick, coarsely ground paste of fresh coconut, cumin, green chile, and coconut yogurt — it's rich and fragrant without a drop of dairy or animal product in sight. The coconut yogurt is the clever swap that gives the paste its characteristic tang and creamy body, keeping the whole dish entirely plant-based while staying true to the traditional flavor profile. Everything comes together in the final step when a sizzling tempering of mustard seeds, dried red chiles, and fresh curry leaves hits the pan — that crackling, popping moment is genuinely one of the most satisfying things in cooking. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. It serves four and works beautifully alongside steamed rice or warm flatbread for a meal that feels both nourishing and special.
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Learn more →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
- 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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