Cinnamon 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 bold flavor to the table with very little fuss. Green beans get tossed in a fragrant base of popping mustard seeds, cumin, dried red chilies, and fresh curry leaves — all bloomed in coconut oil for that unmistakably warm, toasty depth. Turmeric gives the beans a gorgeous golden hue, and a final toss with freshly grated coconut adds a subtle sweetness and texture that ties everything together beautifully. For anyone navigating a cinnamon sensitivity, South Asian cooking can feel like a minefield — warming spice blends often sneak it in without warning. This recipe keeps things clean and intentional, relying on individual whole spices rather than any pre-mixed masala, so you know exactly what's going into the pan. The result is a dish that's deeply flavorful without any of the usual guesswork. It's also entirely plant-based, making it a genuinely crowd-pleasing option whether you're cooking for dietary needs or just chasing something delicious. Serve it alongside rice or flatbread and watch it disappear fast.

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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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