Anti Inflammatory Vegan Beans Poriyal
This South Indian-style stir-fry is vibrant, aromatic, and packed with ingredients that genuinely pull their weight when it comes to keeping inflammation in check. Coconut oil, turmeric, garlic, and fresh curry leaves are all doing serious work here — not just for flavor, but for the kind of whole-food goodness that makes a dish feel as good as it tastes. The technique is simple but satisfying: mustard seeds popping in hot oil, cumin and dried chilies blooming until fragrant, then crisp green beans tumbling in to soak up every bit of that golden, spiced base. A splash of water steams the beans just enough to keep them tender with a little bite, and a final blast of heat drives off any excess moisture so nothing gets soggy. The finishing touch of freshly grated coconut adds a subtle sweetness and texture that ties the whole dish together beautifully. It comes together in one pan with no complicated steps, making it an easy weeknight win that doesn't feel like a compromise. Serve it straight from the skillet while everything is still warm and fragrant.
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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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