Paleo Avial

Experience a delightful twist on a South Indian classic with this Paleo Avial, a wholesome vegetable medley that's both nutrient-dense and flavor-packed. Perfect for paleo diets, this dairy-free and grain-free recipe combines vibrant vegetables like carrots, green beans, and moringa pods with flavorful ingredients such as turmeric, fresh coconut, and creamy coconut milk. Enhanced by the aromatic punch of cumin seeds, green chilies, and curry leaves, this dish delivers a symphony of bold yet balanced flavors. Quick to prepare in under an hour, this Paleo Avial makes an excellent side dish to a paleo-friendly main course or a satisfying standalone meal. Perfect for health-conscious and gluten-free lifestyles, it’s a dish that nourishes as much as it excites your taste buds.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium, peeled and cut into thick matchsticks Carrot
• 150 grams, cut into 2-inch pieces Green beans
• 2 cut into 2-inch pieces Drumsticks (Moringa pods)
• 1 large, peeled and cut into thick matchsticks Plantain
• 1 small, cut into cubes Eggplant
• 2 tablespoons Coconut oil
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 cup Grated fresh coconut
• 3 small, slit Green chilies
• 1 teaspoon Cumin seeds
• 8 fresh Curry leaves
• 1 cup Coconut milk

Directions

Step 1

Prepare all the vegetables according to the specifications and set aside.

Step 2

In a large pan, heat the coconut oil over medium heat.

Step 3

Add the turmeric powder to the oil and stir quickly.

Step 4

Add the prepared carrots, green beans, drumsticks, and plantain to the pan. Stir to coat the vegetables with oil and turmeric.

Step 5

Add salt and pour enough water to cover the vegetables partially. Cover the pan with a lid and let the vegetables cook until tender, about 10-12 minutes.

Step 6

Meanwhile, in a blender or using a mortar and pestle, grind the grated coconut, green chilies, and cumin seeds into a coarse paste. Add a little water if necessary.

Step 7

Once the vegetables are cooked, add the eggplant to the pan, and cook for another 5 minutes.

Step 8

Add the coconut paste to the pan, stirring gently to combine with the vegetables.

Step 9

Pour the coconut milk over the vegetables. Stir gently and allow it to cook for about 3-4 minutes until everything is well combined and heated through.

Step 10

Add the curry leaves and gently mix them into the avial.

Step 11

Check for salt and adjust if necessary. Turn off the heat and allow the flavors to meld for a few minutes before serving.

Step 12

Serve the Paleo Avial warm, as a side dish to any Paleo-friendly main course.

Nutrition Facts

Serving size	(1472.5g)

Amount per serving	% Daily Value*
Calories	1788.6

Total Fat 118.9g	0%
Saturated Fat 96.0g	0%
Polyunsaturated Fat 3.8g
Cholesterol 0mg	0%
Sodium 3432.2mg	0%
Total Carbohydrate 189.6g	0%
Dietary Fiber 48.1g	0%
Total Sugars 96.7g
Protein 21.5g	0%

Vitamin D 0IU	0%
Calcium 252.7mg	0%
Iron 13.9mg	0%
Potassium 4288.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.9%

Protein: 4.5%

Carbs: 39.6%