Avial
A creamy Kerala mixed vegetable dish in coconut and yoghurt style sauce, here made vegan with coconut yoghurt.
- Time40 minutes
- LevelEasy
- Costabout £1.54 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Cut all the vegetables into batons about 6 cm long and 1 cm thick.
- 2
Put the carrots, sweet potato and squash in a pan with the turmeric, salt and water. Cover and cook for 8 minutes.
8 min - 3
Add the beans and courgette and cook for 5 minutes more until just tender.
5 min - 4
Meanwhile blend the coconut, green chillies and cumin with 3 tbsp water into a rough paste.
- 5
Stir the paste into the vegetables and cook for 3 minutes, shaking the pan gently.
3 min - 6
Take off the heat and stir in the coconut yoghurt.
- 7
Pour over the coconut oil, scatter on the curry leaves, cover and rest for 5 minutes before serving.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.