Whole 30 Vegan Coconut Vegetable Curry (Avial)
This Kerala-style mixed vegetable dish is a fragrant, deeply satisfying curry that layers tender root vegetables and green beans with a coarse, creamy coconut paste and a sizzling finish of mustard seeds, curry leaves, and dried chiles. The result is something that feels both humble and celebratory ā the kind of dish that makes a simple weeknight dinner feel genuinely special. What makes this work so well for a clean-eating reset is that every single ingredient is whole and unprocessed: fresh vegetables, grated coconut, coconut yogurt, and coconut oil do all the heavy lifting without a single grain, legume, or added sugar in sight. The coconut yogurt in the paste is the detail worth paying attention to ā it adds a subtle tang and helps the paste cling to every piece of vegetable without any dairy. Tempering the mustard seeds and curry leaves in hot coconut oil until they pop and crisp is a step you absolutely should not skip; that thirty-second process is where most of the dish's aroma comes from. If you can find fresh moringa pods, they add an earthy, slightly bitter note that plays beautifully against the sweetness of the squash and plantain. Serve it warm alongside cauliflower rice or just eat it straight from the pan ā either way, it delivers.
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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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