Avial: Kerala Mixed Vegetable Curry
A silky coconut-based vegetable stew from Kerala where tender mixed vegetables are simmered in coconut milk, cumin, and curry leaves. Served warm with rice or flatbread for a complete, comforting meal.
- Total time
- 35 min
- Servings
- 4
- Calories
- 210
- Protein
- 3g
Ingredients
- 2 tbsp Coconut oil
- 1 tsp Cumin seeds
- 10 leaves Curry leaves
- 4 cups Mixed vegetables (carrots, green beans, potato, peas), cut into 1-inch pieces
- 1 can (13.5 oz) Coconut milk, unsweetened
- 1 pinch Salt and black pepper to taste
- ½ cup Water
Instructions
- 1
Cut carrots, green beans, and potato into 1-inch pieces. Leave peas whole.
- 2
Heat oil in a large pot over medium. Add cumin seeds and cook until fragrant, ~45 seconds.
- 3
Add curry leaves and stir briefly, then add all vegetables and stir to coat.
- 4
Pour in coconut milk and water. Bring to a gentle simmer over medium-high.
- 5
Reduce heat to medium-low and simmer uncovered until vegetables are tender, ~15 minutes.
- 6
Season with salt and black pepper. The curry should be silky and cohesive.
- 7
Serve hot with steamed rice or flatbread.
Tools you’ll need
- cutting board
- knife
- large pot with lid
- wooden spoon
- measuring cups
- measuring spoons
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