Coconut Vegetable Avial
A quick Kerala-style coconut curry loaded with tender mixed vegetables and finished with coconut and cumin. Serve over rice for a complete weeknight dinner.
- Total time
- 18 min
- Servings
- 4
- Calories
- 198
- Protein
- 7g
Ingredients
- 3 cups mixed vegetables (carrots, green beans, potato, bell pepper), diced
- 1 can (15 oz) cooked chickpeas or white beans
- ¾ cup unsweetened coconut milk
- 1 whole shallot or small onion, sliced thin
- 1 tsp cumin seeds
- 1 tbsp fresh ginger, minced
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium. Add cumin seeds and let them crackle, ~30 seconds.
- 2
Add shallot and ginger, cook until soft and fragrant, about 2 minutes.
- 3
Add all the diced vegetables and stir to coat. Cook for 4 minutes without stirring too often.
- 4
Pour in coconut milk and add the beans with their liquid. Stir gently.
- 5
Simmer uncovered until vegetables are tender and the sauce thickens slightly, ~5 minutes.
- 6
Season with salt and pepper to taste. Serve hot over rice or with roti.
Tools you’ll need
- large skillet (10-12 inch)
- wooden spoon
- cutting board
- chef's knife
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