Brazil Nut Free Vegan Beans Poriyal

Total time25 min

Prep time10 min

Cook time15 min

This South Indian-style stir-fry is a vibrant, aromatic side dish that transforms humble green beans into something genuinely exciting. Coconut oil carries a bloom of mustard seeds, cumin, dried red chilies, and curry leaves — that sputtering, fragrant moment in the pan is the heart of the whole dish. Tender-crisp beans get coated in golden turmeric and spiced oil before a finishing toss with freshly grated coconut adds a subtle sweetness and texture that ties everything together. The ingredient list is refreshingly straightforward, built entirely from whole, plant-based staples with no hidden additives or processed components to second-guess. For anyone navigating tree nut concerns, this recipe is naturally in the clear — coconut is the only nut-adjacent ingredient, and it's used intentionally and transparently here. It comes together in a single skillet, making cleanup easy and the cooking process approachable even on a busy weeknight. Serve it alongside rice or flatbread and watch it disappear fast.

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Ingredients

4 servings

1 lb green beans, trimmed and cut into 1-inch pieces
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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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