Low Sugar Vegan Beans Poriyal
This South Indian-style stir-fry is a vibrant, aromatic side dish that brings serious flavor through technique rather than sweetness. Mustard seeds pop in hot coconut oil, dried red chilies and curry leaves bloom in seconds, and the whole pan fills with a fragrance that's genuinely hard to resist. Green beans get coated in that golden, turmeric-spiced oil before steaming just long enough to turn tender while keeping a satisfying bite. The finishing touch — freshly grated coconut tossed in off the heat — adds a subtle richness and texture that ties everything together beautifully. Every ingredient here is naturally free of added sugar, so there's nothing to scrutinize or swap out; the bold, complex flavor comes entirely from whole spices, aromatics, and fresh produce. It's the kind of dish that proves you don't need anything extra to make a vegetable side genuinely exciting. Serve it straight from the pan alongside rice or flatbread for a meal that feels both wholesome and deeply satisfying.
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Learn more →Ingredients
4 servings
- 1 lb green beans, trimmed and cut into 1-inch pieces
- 2 tbsp coconut oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilies, broken in half
- 10 fresh curry leaves
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp turmeric
- ½ tsp salt, or to taste
- 2 tbsp water
- ⅓ cup freshly grated coconut
Instructions
- 1
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the mustard seeds and cook until they begin to pop, about 30 seconds.
- 2
Add the cumin seeds, dried red chilies, and curry leaves to the pan and cook, stirring, until fragrant, about 30 seconds. Watch closely, as the curry leaves will sputter and the seeds can brown quickly.
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