Vegetarian Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of vegetables in the most fragrant, comforting way possible — tender chunks of plantain, carrot, potato, green beans, and squash all brought together in a thick, aromatic coconut paste. The magic is in that coarse blend of fresh coconut, cumin, green chile, and coconut yogurt, which clings to every piece of vegetable and mellows into something deeply savory as it heats through. Then comes the tempering: mustard seeds popping in hot coconut oil, dried red chiles, and a crackle of fresh curry leaves that perfume the whole dish in seconds. Every component here is entirely plant-based, so there are no hidden dairy ingredients or animal-derived shortcuts to watch out for — just clean, whole-food cooking from start to finish. Avial is one of those dishes that looks impressive but is genuinely approachable, built on straightforward techniques like simmering and blooming spices. Serve it warm alongside rice or flatbread and it easily becomes the centerpiece of the table rather than a side thought.
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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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