Walnut Free Vegan Coconut Vegetable Curry (Avial)
This South Indian classic is a celebration of vegetables ā tender chunks of plantain, carrot, potato, green beans, and squash all cooked together until just yielding, then blanketed in a fragrant, coarsely ground coconut paste. The paste itself is built from freshly grated coconut, cumin seeds, green chiles, and coconut yogurt, giving the dish a rich, creamy coating that feels deeply satisfying without any dairy or animal products in sight. A final tempering of mustard seeds, dried red chiles, and curry leaves sizzled in coconut oil gets poured over the top at the very end, sending up an irresistible crackle and perfume that signals dinner is ready. For anyone navigating nut allergies or sensitivities, this recipe is naturally free of tree nuts like walnuts ā every layer of flavor here comes from coconut, spices, and aromatics, with no hidden nut-based thickeners or pastes to worry about. The coconut yogurt does the work of adding a gentle tang and body to the paste, so the dish feels lush and complete on its own terms. It's the kind of recipe that looks impressive on the table but follows a straightforward, logical sequence that any home cook can follow with confidence. Serve it warm with steamed rice or flatbread and watch it disappear fast.
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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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