Cashew 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 crave-worthy. Mustard seeds pop in hot coconut oil, dried red chilies and curry leaves bloom in the heat, and the whole kitchen fills with that unmistakable, deeply savory fragrance before the beans even hit the pan. The turmeric gives everything a warm golden hue, and a final toss with freshly grated coconut adds a subtle sweetness and texture that ties the whole dish together beautifully. Every ingredient here is naturally plant-based and free from tree nut concerns — no swaps or substitutions needed, just clean, straightforward cooking. The technique of covering the pan to steam the beans and then uncranking the heat to drive off moisture is a small but brilliant move that keeps the beans tender without turning them soggy. It comes together in a single skillet, which means less cleanup and more time enjoying a dish that tastes like it took far more effort than it did.

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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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