Carrageenan 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 transforms humble green beans into something genuinely exciting. Mustard seeds pop in hot coconut oil, curry leaves sputter and perfume the pan, and dried red chilies bring a gentle heat that builds beautifully with every bite. The turmeric gives the beans a gorgeous golden hue, while the final toss of freshly grated coconut adds a subtle sweetness and texture that ties the whole dish together. For anyone navigating carrageenan concerns, this recipe is naturally in the clear — every ingredient is a whole, recognizable food with no processed thickeners or additives hiding anywhere. Coconut oil, fresh vegetables, whole spices, and real grated coconut do all the heavy lifting here, which is exactly the kind of clean ingredient list that makes cooking from scratch so satisfying. Many store-bought spice blends and canned goods can be sneaky sources of unwanted additives, so building the flavor from individual seeds and aromatics keeps everything straightforward and trustworthy. The result is a dish that's as wholesome as it is deeply flavorful — bright, fragrant, and ready to serve alongside rice or flatbread the moment it comes off the heat.

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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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