Caffeine 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 from a short list of whole, plant-based ingredients. Mustard seeds pop in hot coconut oil, cumin and dried red chilies bloom in seconds, and fresh curry leaves add that unmistakable fragrance that makes the whole kitchen smell incredible. The green beans cook until just tender with a slight bite, then get tossed with freshly grated coconut for a subtly sweet, nutty finish that ties everything together beautifully. Every single ingredient here is naturally free of caffeine — no tea extracts, no chocolate, no hidden additives — just spices, vegetables, and coconut doing exactly what they do best. It's a great reminder that bold, satisfying cooking doesn't need anything beyond a well-stocked spice drawer and a hot pan. Serve it alongside rice or flatbread for a complete meal, or let it shine as a colorful addition to a larger spread.

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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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