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Creamy Coconut Vegetable Stew

Recipes

Our South Indian recipes

Creamy Coconut Vegetable Stew

Nikki Ravi

'Avial' is one of our all time favourite dishes. We love it so much that at one point we wanted to call our website Avial and dedicate it to this one dish. Yep... that much. We've had rave reviews about this dish from everyone who's taste tested it so far, and we are very excited about sharing it with you!

For us, it's everything you need in one bowl- creamy, coconut-y broth, gentle spicing and a colourful medley of tender vegetables: carrots, potatoes, squash, green beans and kohlrabi. This is our ideal bowl of comfort food -  in a healthy, nutritious and delicious way. 

Traditionally, Avial is made using yoghurt and grated coconut. We've decided to put an inventive spin on it by using coconut yoghurt! This adds a wonderful creaminess, makes the recipe a whole lot simpler and best of all, makes it vegan!

This dish is gently spiced with some ginger, chilli, fenugreek and curry powder. It's got notes of coconut based Thai curries too: South Indian - Thai fusion food anyone?!

You can devour this stew by the bowlful, or ladle over brown rice, quinoa or anything that will soak up the rich, flavourful broth. 

Intrigued? Salivating? Try it out and send us your comments! 

Enjoy,

N squared x

Serves: 4

Time: 40 mins

Ingredients: 

  • 2 medium carrots
  • 2 medium potatoes
  • 2 kohlrabi
  • 1/3 butternut squash
  • Handful of green beans
  • 450g coconut yoghurt (e.g. Coyo)
  • 1/2 green pepper
  • 1/2 inch ginger
  • 1 small green chilli
  • 1/4 tsp salt ( + more to taste)
  • 1/4 tsp curry powder
  • 2 pinches asafoetida
  • 1/2 tsp chickpea/rice flour
  • 1 tsp coconut oil
  • 1/8 tsp mustard seeds
  • 1/8 tsps fenugreek seeds

Method:

  1. Chop the carrot, kohlrabi, potato, butternut squash and beans into 2 inch batons.
  2. Put the carrot and kohlrabi into a pan and cover with boiling water. Add the curry powder, one pinch asafoetida and salt (you can add more salt later if you need). Cook until al dente and then add the butternut squash and potato, and cook until everything is tender.
  3. Cook the beans separately in the microwave - place in a bowl, cover with water and a plate and cook for 7 mins.
  4. Meanwhile, in a blender, blitz the ginger, chilli, chickpea flour with 2 tbsps of the coconut yoghurt. 
  5. Once the vegetables are cooked, add the green beans and ginger-chilli mix, as well as the rest of the coconut yoghurt.
  6. Bring it to the boil and then turn off.
  7. Now make the tempering mixture - heat the coconut oil in a skillet and add the mustard seeds, fenugreek seeds and one pinch asafoetida. When the mustard seeds have popped and the fenugreek seeds have browned, pour the sizzling mixture into the stew and mix.

Serve piping hot.