Chestnut Free Vegan Beans Poriyal
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 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 everything together beautifully. Every ingredient here is straightforward and plant-based, so there's no need to scrutinize labels or worry about hidden tree nut additions sneaking into your meal. The technique is simple but the payoff is enormous — tender-crisp beans coated in toasted spices with just enough char from that final blast of high heat. It comes together in one pan and pairs effortlessly with rice, flatbread, or as part of a larger spread.
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Learn more →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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