Yeast Free Vegan Coconut Vegetable Curry (Avial)
This Kerala-style mixed vegetable dish is a vibrant, aromatic celebration of fresh produce and coconut in every sense. A thick, coarsely blended paste of grated coconut, cumin, green chiles, and coconut yogurt coats tender chunks of plantain, carrot, potato, green beans, and squash, creating something deeply satisfying without a single grain of yeast or fermented additive in sight. The coconut yogurt does the work that dairy-based versions traditionally rely on, keeping the whole dish entirely plant-based while adding a gentle tang that balances the richness of the coconut beautifully. What really sets it apart is the tempering finish ā mustard seeds popped in hot coconut oil with dried red chiles and fresh curry leaves poured sizzling over the top, filling the kitchen with an incredible fragrance. For anyone navigating yeast-free eating, this kind of recipe is a genuine find because the bold, complex flavor comes entirely from spices, fresh aromatics, and coconut rather than anything fermented or leavened. It's warming, colorful, and substantial enough to serve as a main over rice or alongside flatbread, and the technique is more straightforward than the ingredient list might suggest.
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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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