Xanthan Gum Free Vegan Coconut Vegetable Curry (Avial)
This Kerala-style mixed vegetable dish is a celebration of fresh produce and coconut in every sense ā creamy, fragrant, and deeply satisfying without a single processed thickener in sight. The coconut paste is blended from scratch using freshly grated coconut, cumin seeds, green chiles, and coconut yogurt, so the texture comes entirely from real ingredients rather than any additive. That makes it a natural fit for anyone avoiding xanthan gum, which sneaks into a surprising number of store-bought curry sauces and spice blends. Hearty chunks of raw banana, potato, carrot, green beans, and winter squash are simmered until just tender, then gently folded into that coarse, aromatic paste so everything stays beautifully intact. The finishing move ā hot coconut oil crackling with mustard seeds, dried red chiles, and fresh curry leaves ā poured straight over the top is what takes this from simple to spectacular. It's the kind of dish that fills your kitchen with an incredible smell and tastes even better than it looks.
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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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