Chicken 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. Coconut oil carries a bloom of mustard seeds, cumin, dried red chilies, and curry leaves — that sputtering, fragrant moment in the pan is where all the magic happens. The beans get coated in golden turmeric and spiced oil, steamed just until tender with a satisfying bite, then finished with freshly grated coconut for a subtle sweetness and texture that ties everything together. It's entirely plant-based by nature, built from whole vegetables, seeds, and aromatics with no meat or animal products anywhere in the ingredient list. For anyone navigating a chicken-free lifestyle, this is the kind of dish that never feels like a compromise — it's bold, satisfying, and deeply flavorful on its own terms. Serve it alongside rice or flatbread and it holds its own as a centerpiece rather than just a side.

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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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