Southern Indian mixed vegetable curry (Avial)

This recipe is deceptively easy and adapts to most vegetables.

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  • 2½ tbsp vegetable oil
  • 1 tsp cumin seeds
  • ½ medium onion, sliced
  • 1-2 green chillies, sliced in half lengthwise
  • ¾ tsp ground turmeric
  • salt, to taste
  • 2 medium carrots, peeled and chopped
  • 2 medium potatoes, peeled and cut into chunks
  • ½ cucumber, halved lengthwise, seeds removed, chopped into 1cm/½in pieces
  • 100g/3½oz green beans, topped, tailed and chopped into thirds
  • 50g/2oz shallots, peeled and halved
  • 10g/½oz fresh ginger, peeled and roughly chopped
  • 60g/2½oz desiccated coconut, soaked in water to just cover
  • 2 small handfuls frozen peas
  • 12 fresh or dried curry leaves
  • 5-6 tbsp plain yoghurt
  • 1 tbsp coconut oil (optional)