Beef Free Vegan Beans Poriyal

Total time25 min

Prep time10 min

Cook time15 min

5.0

(15)

This South Indian stir-fry is a vibrant, aromatic side dish that brings serious flavor through a handful of pantry staples and fresh green beans. Coconut oil carries a bloom of mustard seeds, cumin, dried red chilies, and curry leaves — a classic tempering technique that fills the kitchen with an incredible fragrance before anything else even hits the pan. The beans cook down until just tender with a slight bite, then get tossed with freshly grated coconut for a finish that's subtly sweet, nutty, and completely satisfying. Every single ingredient here is plant-based, so there's no need to swap anything out or second-guess the dish — it's naturally free of any animal products without compromising on depth or richness. The whole process moves quickly once your mise en place is ready, making it a smart choice for a weeknight side that still feels special. Serve it alongside rice and dal for a full spread, or let it shine on its own as a light, flavor-packed vegetable dish.

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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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